Ingredients
- 500 g yellowtail or other sustainable white fish
- 1 lemon juice
- 15 ml chopped fresh parsley
- 5 ml grated garlic
- 5 ml salt
- 2 ml freshly ground black pepper
- 35 ml olive oil
How to Make It
- Preheat the oven on the highest grill setting and move the oven racks into a suitable position before they get too hot
- Cut the fish into four portions and pat dry with kitchen paper.
- Mix the lemon juice, parsley, garlic, salt, pepper and the olive oil in a shallow, flat dish.
- Add the fish and gently flip over to coat the underside. Allow to rest for 10 minutes.
- Place the fish onto a baking tray or in an ovenproof pan, skin-side down, and drizzle with some of the marinade. Place under the hot grill for 7–10 minutes until the fish is lightly browned and the flesh separates easily with a fork.
- Season with extra salt and pepper, if needed, and serve warm.
