Crispy-Skinned Fish
Ingredients
The sauce
-
2
fillets
oil-packed anchovy (optional)
-
1
clove
small garlic, thinly sliced
-
1
cup
chopped tender herbs (such as parsley, dill, and/or basil)
-
1
Tbsp.
chopped pickles (capers, cornichons, or chile)
-
2
Tbsp.
fresh lemon or lime juice or white wine vinegar
-
6
Tbsp.
extra-virgin olive oil, divided
-
to taste
Kosher salt
-
to taste
freshly ground pepper
The fish
-
4–6
oz.
skin-on black bass, striped bass, snapper, or salmon fillets
-
to taste
Flaky sea salt
Instructions
- Mash anchovies and garlic into a coarse paste, then mix with herbs, pickles, lemon juice, and 5 Tbsp. oil to make the sauce.
- Heat a nonstick skillet with 1 Tbsp. oil and season fish with salt, placing it skin side down in the cold skillet.
- Gradually heat the skillet until the fish cooks, pressing gently to keep the skin flat, and cook until the skin is crisp and flesh is opaque.
- Turn the fish and cook until opaque all the way through.
- Serve the fish on a platter with the green sauce on top and sprinkle with sea salt.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
5g
Total protein
25g
Sodium
500mg
Cholesterol
60mg
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