Coating with a Herb Crust

This technique creates an attractive crust, which adds contrast in flavour and texture to the moist fish. Use firm textured fillets such as salmon, cod or monkfish. A non-stick pan reduces the oil required, allowing the crust to “toast”.

1. Spread a mixture of fragrant herbs and spices over a plate. Press skinned fish fillers, skinned-side down, into the mixture to ensure an even coating.

   

2. Pan-fry the fillers, crust-side down, in a little hot oil for 7-10 minutes without turning. Press firmly with a metal spatula to encourage the juices to rise to the surface and the heat to penetrate upwards into the flesh.