| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, At, Ballymaloe, Year | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 48.5mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g