| 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.
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