Roughly chop the herbs - you want 1 cup in total. Place all the chopped herbs together in a bowl.
Trim the top off the shallot and cut it in half through the root. Remove the dry layers of skin, then finely slice each half length-ways and add it to the bowl.
Trim the green part off the spring onions and remove the outer layer of skin. Finely slice the spring onions into rounds and add them to the bowl.
Place the fish fillets on a board, skin side up. Run the blade of a chopping knife carefully along the skin to scrape the moisture off and blot dry with paper towel. Repeat this about four times - a dry skin makes for crispness.
Put a large stainless steel or steel frying pan on the stove, add a thin layer of vegetable oil and heat until the oil is just smoking.
Place the fish in, skin side down, then place another pan on top and apply pressure. You can also use a large saucepan partly filled with water to apply the pressure - just make sure it's large enough to press down on all of the fish. If you don't have a large enough pan to hand, use a fish slice.
Cook while applying pressure for about 5 minutes until the skin is crisp, then remove the top pan, turn the fish and cook (with no pressure) for about 3 minutes on the other side. Remove from the heat and place on a plate to rest for 1 minute while you finish the salad.
Mix together the herbs, shallots and spring onions. Just before serving, add the extra virgin olive oil, lemon juice and some seasoning and toss to combine. Cut the lemon into wedges and set aside.
Place a fillet of fish on each plate and place a good amount of salad next to it, sprinkle with extra sea salt and fresh pepper and serve with a lemon wedge.
Ingredients
Directions
Roughly chop the herbs - you want 1 cup in total. Place all the chopped herbs together in a bowl.
Trim the top off the shallot and cut it in half through the root. Remove the dry layers of skin, then finely slice each half length-ways and add it to the bowl.
Trim the green part off the spring onions and remove the outer layer of skin. Finely slice the spring onions into rounds and add them to the bowl.
Place the fish fillets on a board, skin side up. Run the blade of a chopping knife carefully along the skin to scrape the moisture off and blot dry with paper towel. Repeat this about four times - a dry skin makes for crispness.
Put a large stainless steel or steel frying pan on the stove, add a thin layer of vegetable oil and heat until the oil is just smoking.
Place the fish in, skin side down, then place another pan on top and apply pressure. You can also use a large saucepan partly filled with water to apply the pressure - just make sure it's large enough to press down on all of the fish. If you don't have a large enough pan to hand, use a fish slice.
Cook while applying pressure for about 5 minutes until the skin is crisp, then remove the top pan, turn the fish and cook (with no pressure) for about 3 minutes on the other side. Remove from the heat and place on a plate to rest for 1 minute while you finish the salad.
Mix together the herbs, shallots and spring onions. Just before serving, add the extra virgin olive oil, lemon juice and some seasoning and toss to combine. Cut the lemon into wedges and set aside.
Place a fillet of fish on each plate and place a good amount of salad next to it, sprinkle with extra sea salt and fresh pepper and serve with a lemon wedge.