I've always been a strong opponent of batter and I've said it many times. I just don't enjoy how it masks the taste and lightness of the fish. If I ever do something similar, it’s usually just spices, like a turmeric rub.
What I’m sharing now is barely even a recipe - almost too simple to write down. But here goes. The most important thing is: use fresh, non-frozen sea fish. Ideally, buy it on ice. You can go with any fillet, even the budget-friendly options.
- fillet of sea fish
- a few sprigs of rosemary (can be replaced with thyme, but important — only fresh herbs)
- sea salt
- a little olive oil
Heat up a skillet. A grill pan is even better. Lightly brush it with olive oil - just a thin coating.
Lightly salt the fish. Strip the rosemary leaves from the sprigs and press them into the fillet so they stick.
Cook for about 3–8 minutes per side, depending on the fish, until it forms a gentle golden crust. Flip only once.
Serve with a drizzle of lemon juice. Perfect alongside fresh greens or salad.
Heat up a skillet. A grill pan is even better. Lightly brush it with olive oil - just a thin coating.
Lightly salt the fish. Strip the rosemary leaves from the sprigs and press them into the fillet so they stick.
Cook for about 3–8 minutes per side, depending on the fish, until it forms a gentle golden crust. Flip only once.
Serve with a drizzle of lemon juice. Perfect alongside fresh greens or salad.
