GRILLING
Applying dry, direct heat from above or below is one of the simplest, most traditional methods of cooking fish fillets or whole fish.
Shopping list
Whole fish gutted 450gram per personFish fillets 180-200grams per person
Oilve oil
Salt & pepper
Method
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.
