If you find cooking fish intimidating, then this recipe is for you. The skin is beautifully crisp while the steam that’s created under the lid keeps the fish moist. Although pan fried, the precious omega 3 fatty acids don’t get excessively damaged because the skin protects the flesh from burning.
Ingredients:
Fish with the skin on (e.g. salmon darne but any fish fillet with the skin will do)
Ghee, coconut oil (refined if you prefer neutral taste) or refined olive oil
Salt
Lemon juice
Tools:
Frying pan (small is you only make 1-2 pieces)
Lid
Method:
Heat up the frying pan over medium heat
Add enough fat of choice to cover the bottom of the pan
Once hot, place the fish skin down and cover with the lid
Cook for 7-10 minutes or until the fish looks firm; do not turn
Transfer to a plate, sprinkle with some sea salt and drizzle with lemon juice