Fail-Proof Fish Fillets

Pinterest LinkedIn Tumblr +

Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tI call these “fail-proof” because Kaye can cook them perfectly. She makes them at least once a week now, as she adores sea bass. You may wonder if this recipe is cheekily easy but, honestly, it’s the simple things that, once perfected, will serve you for a lifetime.

  • Yield: 4 Servings


  • 8 fillets of white fish
  • good squeeze of lemon juice
  • olive oil
  • sea salt flakes
How to Make It
  1. Start by heating up your grill to the very hottest it can get.
  2. Squeeze lemon juice over the flesh side of the fillets, then drizzle them with a little olive oil. Season well with salt.
  3. Turn the fillets over. Dry the skin thoroughly with kitchen paper, then brush it lightly with olive oil and sprinkle it with more salt. Oil the grill pan, too.
  4. Place the fish onto the grill pan, flesh-side down.
  5. Put the fish under the grill, as close to the heat as you can get it. Cook for 5–7 minutes.
  6. You’ll know the fish is ready when the skin has blistered in places and taken on a lovely golden colour.
  7. You do not (I repeat not) need to turn the fish over and cook on the other side. It will be cooked perfectly as it is.

Comments are closed.