Crispy-Skinned Fish With Herb Sauce

Name: Crispy-Skinned Fish With Herb Sauce
Ingredients: 2 oil-packed anchovy fillets (optional); 1 small garlic clove, thinly sliced; 1 cup chopped tender herbs (such as parsley, dill, and/or basil); 1 Tbsp. chopped pickles (capers, cornichons, or chile); 2 Tbsp. fresh lemon or lime juice or white wine vinegar; 6 Tbsp. (or more) extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 4 (5–6-oz.) skin-on black bass, striped bass, snapper, or salmon fillets; Flaky sea salt

Instructions

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Updated at: Mon, 09 Dec 2024 08:52:20 GMT