Friday, October 2, 2009

PAN FRIED FISH with EXTRA VIRGIN OLIVE OIL


Select fillets of your favorite fish. Blue cod, Orange roughy, English Hake and Turbot are good

Lightly flour the fillets and season with salt and pepper to taste.
Pan fry in olive oil until cooked and golden brown on both sides [Remember the Canadian Rule for cooking fish: 10 minutes total for each inch in depth of the fish at its deepest point. This holds for any cooking method and is fail safe]

Transfer to a plate garnished with watercress and thin lemon slices. Pour plenty of Oriwa extra virgin olive oil over the fish and scatter with lemon zest.
Serve with crusty bread and your favourite white wine

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