Crispy-Skinned Fish with Herb Sauce
Ingredients
- 1 cup small garlic clove 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 (lime juice ) or whitewine vinegar
- 6 tbsp Latino Bella Olive Oil Extra Virgin
- 1/4 tsp Black pepper
- 1/4 tsp Salt
- 4 pcs of skin-on blackbass, striped bass, snapper, or salmon fillets
Instructions
- Sauce:Using the side of a knife,mash garlicon a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice (or vinegar), and 5 tbsp Latino Bella Extra Virgin Olive Oil. Season green sauce with saltand pepper.
- Add 1 tbsp Latino Bella Extra Virgin Olive Oil in a large nonstick skillet to coat.
- Season fish generously on both sides with salt and pepper
- Put the skin side of fish on a pan with medium heat. Then we increase gradually the heat up until the fat is melted down, about 4 minutes.
- Continue to cook until skin issuper-crisp and flesh is mostly opaque (you can increase or decrease heatslightly if needed, but don’t try to rush it), 8–12 minutes longer, dependingon the thickness of the fish.
- Less fatty fish won’t release as muchfat on their own, so you may need to add a splash more oil to the skillet ifthe skin isn’t getting crisp enough. Turn fish and cook just until opaque allthe way through, about 1 minute.
- Spoon green sauce into a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.