This is the fastest fish recipe I know and certainly one of the most delicious. It can be fun to mix pink- and white-fleshed fish on the same plate, e.g. salmon and sea bass.
4 ovenproof main course plates
Season the fillet of fish with salt and freshly ground pepper half an hour approx. before cutting; chill in the fridge to stiffen it.
While the oven is heating, brush the plates with olive oil. Put the fillet of fish on a chopping board skin-side down; cut the flesh into scant
Rush it to the table, served with crusty white bread, a good green salad and a glass of dry white wine.
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