This fabulously fuss-free fish fillet recipe I found in Leon’s (Restaurant in London) cookbook.
The fillet is cooked fast at the highest temperature the oven can reach.
How can this work without the fillet shriveling to a cinder?
The answer’s a lemon!
It takes ten minutes and the result is a delicious, succulent piece of fish with a modest “built-in” sauce.
Served on a bed of spinach, swiss chard or a simple side salad of rocket, this is a useful company dish.
4 thick fish fillets–sustainable fish for preference* (see below)–try ling, hake, pollack or coley
2 tblsps olive oil
A handful of parsley–chopped
1 or two lemons–sliced thick (you need two/three slices per fillet–how many depends on the size of the lemons.)
salt and pepper
Place an empty oven tray large enough for the number of fillets you are cooking on the top shelf.
Heat the oven to the hottest temperature–yes, you’re heating the empty tray!
Meanwhile wash and dry the fillets.
Mix the oil and parsley together and turn the fillets in this mixture.
Season them well.
Gingerly–as it’ll be very hot–take the tray out of the oven and place the fillets on it.
Place the lemon slices on top of the fillets as in the photos.
Put the tray back on top shelf of the oven for ten minutes–less if the fillets are relatively thin.
When they are ready, serve them–suggesting diners press gently down on the hot lemon pieces.
*Line caught fish–a handy explanation from Greenpeace