Roast White Fish
Avoided the Saturday queue by popping into the fish shop on my way home from work on the Friday. The downside being the remains of the day. As a result I discovered and cooked Silver Hake for the first time.
I share this recipe more an aid memoir to myself, part of the recipes for life file. I tend to forget whether the skin goes down first or last and as I write this it feels obvious…..but I swear I forget time and time again. Pan fry the flesh first before turning onto the skin and placing into the oven. This gives the fish a lovely colour on top for serving and the Skin protects the rest of the fish whilst in the oven as it cooks through.
Credit: A nod to Nigel Slater and his Kitchen Diaries
Advice: Heat and timing key for this, if your serving with a salad get that done up front. Both a hob and ovenproof pan is needed.
Ingredients
- 200g chunky fillet of fish with skin on
- Knob of butter, or a tblsp or so of olive oil
Directions
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