Pan-fried fish with herb sauce


Pan-fried fish with herb sauce

  • 4 Servings


  • 1 large lemon
  • 3 garlic cloves, sliced
  • 1 cup flat-leaf parsley leaves, torn
  • 12 fresh mint leaves, torn
  • 12 fresh basil leaves, torn
  • 1/4 cup oregano leaves
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 x 180g white fish fillets with skin on (such as blue-eye or snapper)
  • Crusty bread, to serve


  • 1
    Preheat the oven to 180°C. Pare the lemon rind with a peeler, being sure not to take any of the white pith. Squeeze lemon juice into a bowl. Add garlic, herbs and half the oil. Season, then set aside.
  • 2
    Heat remaining oil in an ovenproof pan over medium-high heat. Fry lemon rind for 30 seconds. Season fish, then place skin-side down in the pan. Cook over medium heat for 3-4 minutes until skin is crisp and flesh turns white at the edges. Place pan in oven for 5 minutes until fish is just cooked through. Return pan to low heat, pour over herb mixture and warm through. Serve fish with crusty bread.



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