…A Grilled Fish Fillet
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
1 fresh Sea Bass Fillet (or similar, white, flat fish fillet)
Canola (Rapeseed) or Olive Oil to drizzle over the fish
Sea Salt and Freshly Ground Pepper
- Preheat the grill to 220˚C.
- Rinse the fish fillet in cold water and pat dry using some kitchen roll.
- Put the fillet on a baking tray (I like to line mine first with a sheet of tin foil) and drizzle with a little oil. I use rapeseed (Canola) oil but you can use olive oil instead and sprinkle over some sea salt and freshly ground pepper.
- Cook at the top of the oven, underneath the grill for approximately 5 minutes. (The exact time depends on how fat your fish fillet is). Take the fish out of the oven and check by inserting the point of the knife into the centre of the fattest part of the fillet and gently pulling back the flesh. If the centre of the fish has turned from translucent to white it is cooked, if not, you can put the fish back in the oven for a further couple of minutes and then retest.
- You can lift the fillet off the foil with a fish slice between the skin and the flesh, leaving the skin behind on the foil if you want – though the skin if perfectly edible.
