Fresh from the Med

We are so very lucky to live close to the Mediterranean and have some wonderful local fish mongers who bring in fresh fish daily to the markets. With small Mediterranean sea bass, perch, red mullet, and mackerel, you really want to eat the skin as that’s the most nutritious part. We invented this recipe using a dry herbs de Provence rub which really makes for a tasty crisp skin.

Any fresh small white fish.

Rub the fish in sunflower or other high heat oil, sprinkle a generous voting of dry herbs de Provence ( thyme, rosemary, summer savory and marjoram). Heat 2 table spoons of oil in a fry pan on high - place the fish whole in the hot oil just before it is smoking ( around 60 plus seconds) add a couple of pinches of finishing salt to the hot pan and then sear the herb coated fish on high for 2 minute's or until golden brown on each side. Let the fish rest for at least 5 minutes and serve immediately.