Instead of frying or sautéing or poaching, do what chefs do.
Heat the oven to hot, like 450°.
Heat olive oil and canola oil till hot in a skillet that fits the fish.
In a plastic bag or dish mix plenty of salt and pepper and a little flour and coat the fish patting off all excess so there’s just a thin coating. Cook skin side down first until crispy and brown (the skin becomes really delicious and crunchy). Once the skin gets really crisp it’s pretty easy to flip. So flip it and brown the other side then put the skillet in the oven and cook through. (USE A METAL SKILLET, NOT TEFLON). The amount of time in the oven will depend on the thickness of the fish.
What’s great here is the simplicity, one-dish cooking, and that the flavor of the fish really comes through. This is a good thing when fish is fresh; not so good when less than fresh.
Now for some toppings.
JUST SIMPLE
I love to chop tons of parsley (lots of Vitamen K, good for bone health), a bit of garlic, coarse salt, a squeeze of lemon juice, bit of Olive Oil.
VARIATIONS ON JUST SIMPLE:
•Add a couple of anchovies (soaked in milk for 15 minutes then patted dry)
•Add capers and lemon zest
•Instead of lemon add a Tablespoon or 2 of good Balsamic Vinegar with the same amount of Olive Oil.
•Add finely chopped walnuts.
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Other toppings
•Saute sliced almonds in butter. Add chopped parsley a second before you pour the almonds over the fish.
•This is more work but it’s great…core and halve red peppers. Toss in a bowl with olive oil, salt, pepper (don’t wash bowl). Roast in a 450° oven on a cookie sheet until darkened and black in places. I like to line the sheet pan with parchment paper so there’s no clean up. After roasting, put peppers and accumulated juice back into the bowl and cover with foil. Peel when cool or refrigerate and peel next day using all the roasting liquids in bowl. Purée with bit of fresh garlic, a touch of Smoked Paprika (La Chinata), and a bit of Balsamic Vinegar. (I buy Villa Manodori Balsamic Vinegar and use it like a miser. It is so delicious but exorbitantly priced. I would never cook a drop of this stuff.) Add a touch of Olive Oil and salt if you think it needs it.
