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Pan-fried fish with herb sauce
Pan-fried fish with herb sauce
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Pan-fry fish with crispy skin, finish in a hot oven for juicy flesh. Serve with simple herb sauce for a delicious meal.
Ingredients:
  • 1 large lemon
  • 3 garlic cloves, sliced
  • 250.00 ml flat-leaf parsley leaves, torn
  • 12 fresh mint leaves, torn
  • 12 fresh basil leaves, torn
  • 62.50 ml oregano leaves
  • 80ml olive oil
  • 4 x 180g white fish fillets with skin on (such as blue-eye or snapper)
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 180°C. Use a peeler to carefully remove the lemon rind, making sure to avoid the bitter white pith. Squeeze the lemon juice into a bowl and mix in garlic, herbs, and half of the oil. Season with salt and pepper, then set the mixture aside.
  • In an ovenproof pan, heat the remaining oil over medium-high heat. Fry the lemon rind for 30 seconds. Season the fish and place it skin-side down in the pan. Cook over medium heat for 3-4 minutes until the skin is crisp and the flesh turns white at the edges. Transfer the pan to the oven and cook for 5 minutes until the fish is just cooked through. Return the pan to low heat, then pour the herb mixture over the fish and warm through. Serve the fish with crusty bread.

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