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Applying dry, direct heat from above or below is one of the simplest, most traditional methods of cooking fish fillets or whole fish.

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Whole fish gutted  450gram per person
Fish fillets 180-200grams per person
Oilve oil
Salt & pepper


Heat your grill (salamander) to a medium-high heat.

Dry the fillets of fish with paper towel and place them on an oiled tray (non stick is ideal).

Season with salt & pepper and cook for about 5 minutes, depending on the size and thickness of the fillets.

In a pestle & mortar crush your choice of fresh chopped herbs with virgin olive oil and a touch of balsamic vinegar. Drizzle over the fillets just before serving.

It's always a good idea to keep checking the fish in order to avoid over-cooking.

Serving suggestion

Delicious served with a fresh, leafy salad and crushed, buttery new potatoes.

Total Time25 minutes

Preparation Time10 minutes

Cooking Time15 minutes

Recipe TypeFish Cooking Methods

Fish TypeWhite Fish

AuthorThe Cornish Fishmonger

Publication Date19 March 2012

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