Three-minute Fish

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

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.


  • 450 g very fresh fish, e.g. wild Irish salmon, cod, turbot large sole, sea bass or grey sea mullet
  • salt and freshly ground pepper
  • olive oil or melted butter
  • finely chopped parsley, thyme, chives
  • finely grated rind of 1 small lemon


  • a few scattered chive flowers, if available


Season the fillet of fish with salt and freshly ground pepper about half an hour before cutting; chill in the fridge to stiffen it.

Preheat the oven to 230°C/450°F/Gas 8.

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 cook for 3 minutes; you might like to check after 2 minutes if the slices are exceptionally thin. The fish is cooked when it looks opaque. Sprinkle with chive flowers.

Rush it to the table, served with white crusty bread, a good green salad and a glass of dry white wine.