Simply Delicious the Classic Collection: 100 timeless, tried & tested recipes by Allen Darina

Author:Allen, Darina [Allen, Darina]
Language: eng
Format: azw3
Publisher: Octopus
Published: 2018-09-26T16:00:00+00:00

THREE-MINUTE FISH

This is the fastest fish recipe I know and certainly one of the most delicious. It can be fun to mix pink- and white-fleshed fish on the same plate, e.g. salmon and sea bass.

We also love crudo – just lay slices of super fresh fish on a chilled plate. Drizzle freshly squeezed lemon and some extra virgin olive oil over the top and maybe a little sprinkle of fresh sprigs of chervil.

Serves 4

450g fillet of very fresh fish, such as wild Irish salmon, cod, turbot, large sole, sea bass or grey sea mullet

extra virgin olive oil or melted butter

finely chopped fresh herbs such as parsley, thyme, chives, chervil

salt and freshly ground black pepper

Season the fillet of fish with salt and freshly ground pepper about 30 minutes before cutting; chill in the fridge to stiffen it.

Preheat the oven to 230°C/gas mark 8.

While the oven is heating, brush four ovenproof plates with a little extra virgin olive oil or melted butter. Put the fillet of fish on a chopping board skin-side down; cut the flesh into scant 5mm thin slices down onto the skin. Arrange the slices on the base of the ovenproof plates but don’t allow them to overlap or they will cook unevenly. Brush the fish slices with more olive oil or melted butter, season with salt and freshly ground pepper and sprinkle each plate with a little of the freshly chopped herbs. Put the plates in the preheated oven and cook for 3 minutes; you might like to check after 2 minutes if the slices are exceptionally thin. The fish is cooked when it looks opaque.

Rush it to the table, serve with crusty white bread, a good green salad and a glass of white wine.

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