Pan fried fish fillets with garlic and parsley
|450 g||Blue moki fillets, can also use- blue cod, butterfish, gurnard, or tarakihi|
|1 to taste||Salt|
|2 Tbsp||Sunflower oil, or peanut oil|
- Put the fish and a plate of seasoned flour close to the stove. Heat enough oil to generously coat the bottom of a large heavy frying pan.
- While the oil is heating, dip the fish fillets in the flour (seasoned with salt) and shake off excess.
- When the oil is very hot, lay them in the pan, best side down. Fry until the top of the fillets have a milky white rim, but are still translucent in the middle.
- This will take about 1-3 minutes depending on the thickness of the fillets. The fillets should also be golden brown on the bottom.
- Turn the fillets over and after half a minute turn the heat off, leaving the fillets to finish cooking in the stored heat.
- Meanwhile, put the butter, oil and the garlic (finely chopped) in a small pot. Heat until the garlic is starting to colour.
- Remove from heat, stir in the parsley (freshly chopped) and lemon juice. Spoon over the fish fillets.