A simple, easy & low fat method of cooking fish fillets and whole fish
  • 25 mins
  • 10 mins
  • 15 mins


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.


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