Crispy-Skinned Fish with Herb Sauce

Ingredients

• 1 small garlic clove, thinly sliced

• 1 cup chopped tender herbs (such as parsley, dill, and/or basil)

• 1 tbsp. chopped pickles (capers, cornichons, or chile)

• 2 tbsp. fresh lemon or lime juice or white wine vinegar

• 6 tbsp. (or more) Monini Amabile Extra Virgin Olive Oil

• Kosher salt, freshly ground pepper

• 4 5-oz. skin-on black bass, striped bass, snapper, or salmon fillets

• Flaky sea salt

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Instructions

Step 1
Using the side of a chef’s knife, mash anchovies (if using) and garlic on a cutting board until coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 tbsp Monini Amabile EVOO. Season green sauce with kosher salt and pepper.

Step 2
Swirl remaining 1 tbsp. Monini Amabile EVOO in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in a cold skillet

Step 3
Place the skillet over medium heat and let it gradually heat up until the fat starts to cook out of fish. Continue to cook until skin is super-crisp and flesh is mostly opaque. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn’t getting crisp enough.

Step 4
Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

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