Roast Fillet of Fish


Roast White Fish

  • Servings: 2
  • Difficulty: easy - faith and stick to the timings
  • Print

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

  1. Crank up the oven, 220°C
  2. In the oven proof pan, bring the oil to a high heat on the hob
  3. Whilst your bringing the heat up, season the fish with salt and pepper
  4. Skin Side up if the key. Place the fish into the pan and fry for a few minutes until starting to turn golden
  5. Turn over onto the skin and then place the pan into the hot oven
  6. Depending on the fish it will take 7-10 mins.       I set the timer for 7 mins…easier to cook for a few minutes more than it is to roll back the clock if it’s over cooked.

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