| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, Year, At, Ballymaloe | 6 | servings | ||
INGREDIENTS
| 6 | 175 g fillet cod; hake or grey sea | |
| ; mullet with skin on | ||
| Extra virgin olive oil | ||
| Salt and freshly ground white pepper | ||
| Flat leaf parsley or chervil leaves |
INSTRUCTIONS
GARNISH Preheat the oven to 230c/450f/gas 8. Score the fish skin quite deeply to prevent it from curling. Heat a thin film of extra virgin olive oil in a non-stick pan to just before smoking point. Season the fillets and place skin side down in the pan until a nice crust forms. Turn the fillets over and complete cooking skin side up in the oven. To serve put a piece of roast fish skin side uppermost on a hot plate. Sprinkle with flat leaf parsley or chervil leaves. Drizzle with extra virgin olive oil and serve immediately because the skin loses its crispness quite quickly. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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