Name: Salted Fish with Olive Oil and Herbs
Yield: serves 4
Ingredients: 45 g coarse sea salt; 4 whole fish weighing 450 g each approx. or 4 × 170 g fillets of white fish, e.g. bass, bream, grey sea mullet or mackerel; 2 tablespoons mixed freshly chopped chives, basil and parsley or chives, fennel, lemon balm and parsley; 130 ml olive oil

Preparation info

serves
4

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Anne Willan of La Varenne Cookery School in Paris told me about salting fish in this Japanese way; it intensifies the flavour and makes it even tastier.

Ingredients

4 whole fish weighing 450 g each approx. or 4 × 170 g fillets of white fish, e.g. bass,

Fish course
Supper
Pescatarian
Gluten-free

Method

If you are using whole fish, gut them carefully, scale if necessary and wash and dry well with kitchen paper. Cut 3 or 4 deep slashes diagonally on each side, almost to the bone. Put the fish on a tray and sprinkle it on both sides with coarse sea salt. Leave in the fridge for 2–3 hours, turning occasionally.

If you are using fish fillets there is no need to slash them, but salt them an

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Ingredients

Method

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