180g fish, skin on, per person
Salt and pepper to season
This is my
The trick is to cook the fish properly and get the skin sexy and crispy. Soggy fish skin is never sexy and you will need to get that skin crispy.
1Heat and grease a non-stick pan with canola, rice bran or grapeseed oil, something that can take a high heat. Olive oil will make the fish stick to the pan so avoid for this method! When the pan is hot, place the fish (not skin side) presentation side down, and use your tongs to make sure it doesn’t stick…I just give the piece a little wiggle to make sure it hasn’t stuck, but will create a sexy crust of flavour and colour.
2When the first side is brown (simply look underneath and lift with your tongs) turn it over to do the skin side too. After about a minute or two you should be able to remove the skin using the tongs. Don’t stress if it breaks or you have to strip-peel it off, it is all part of the rustic glamour of this dish! Place the skin aside and then turn the now skin-free side down to brown it off. When the fish is cooked (check by placing a fork or knife in the centre of the thickest part and if it flakes when you twist it is done!)