the easiest crispy skin fish

A lot of people are picky about fi sh. In my opinion, too many. My fi rm belief is that of those people, the majority of them just haven’t had a beautifully cooked piece of fi sh. If executed properly, this recipe should be able to change that

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the fi llets generously with salt. Let rest at room temperature for 20 minutes, or overnight, covered, in the refrigerator. This fi rms the fl esh, and the salt seasons the center of the fi sh. 2 In a 12-inch (30.5-cm) skillet, heat the neutral-tasting oil over medium-high heat for 2 to 3 minutes, or until very hot. 3 Pat the fi llets dry and place skin-side down in the skillet. Because the skin can curl dramatically at fi rst, hold the fi sh down with a spatula or spoon until it lays fl at. 4 Sear the fi sh until you can see the fl esh cooked about halfway up and the skin is crispy, 2 to 3 minutes. Flip, being careful not to rip the skin. Sear for another 2 to 3 minutes, or until the two cooked sides of fl esh just barely meet each other. Immediately remove the cooked fi llets from the pan. 5 In a small bowl, mix the olive oil and chives until combined. Serve the fi sh dressed generously with the chive dressing, and garnish with fl aky salt