I 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
- Start by heating up your grill to the very hottest it can get.
- Squeeze lemon juice over the flesh side of the fillets, then drizzle them with a little olive oil. Season well with salt.
- 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.
- Place the fish onto the grill pan, flesh-side down.
- Put the fish under the grill, as close to the heat as you can get it. Cook for 5–7 minutes.
- You’ll know the fish is ready when the skin has blistered in places and taken on a lovely golden colour.
- 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.