This is the fastest 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.
Season the fillet of fish with salt and freshly ground pepper about half an hour before cutting; chill in the fridge to stiffen it.
While the oven is heating, brush the plates with olive oil or melted butter. Place the fillet of fish on a chopping board skin-side down; cut the flesh into scant 7mm thin slices down on to the skin. Arrange the slices on the base of the plate but don’t allow them to overlap or they will cook unevenly. Brush the fish slices with more olive oil or melted butter, season with salt and freshly ground pepper and sprinkle each plate with a little freshly chopped herbs and lemon zest. Put ovenproof plates in the fully preheated oven and
Rush it to the table, served with white crusty bread, a good green salad and a glass of dry white wine.
© 2001 Darina Allen. All rights reserved.