Fried-Fish Fillets with Sherry Vinegar & Herbs
Yield
4 servingsPrep
15 minCook
8 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
firm, 6 to 8 ounces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | teaspoons |
olive oil
pure |
|
| 3 | tablespoons |
sherry vinegar
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
parsley leaves
chopped, fresh, mixed, with chives and chervil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
firm, 6 to 8 ounces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | ml |
olive oil
pure |
|
| 45 | ml |
sherry vinegar
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
parsley leaves
chopped, fresh, mixed, with chives and chervil |
|
Directions
If you're leaving the skin attached to the fillets, scrape off any remaining scales.
Season the fillets on both sides with salt and pepper.
Heat pure olive oil in sauté pan over medium heat, using smaller amongst of oil for a nonstick pan.
Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat).
Cook for about 4 minutes altogether for ½-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile), and trans- fer them to hot plates or a platter.
Wipe oil out of sauté pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs.
Bring sauce to rapid boil and season with salt and pepper to taste.
Spoon boiling sauce over fish and serve immediatey.
