Fried-Fish Fillets with Sherry Vinegar and Herbs
4 Fillets firm fish, 6 to 8 oz Each, (see note) Salt and pepper to taste 2 To 4 Tsp pure olive oil 3 tb Sherry vinegar 3 tb Extra-virgin olive oil 2 tb Mixed chopped fresh parsley
Ingredients
- 4fillets firm fish, 6 to 8 oz
- 3tbsp sherry vinegar
- 3tbsp extra-virgin olive oil
- 2tbsp mixed chopped fresh parsley
Directions
- 1
4 Fillets firm fish, 6 to 8 oz Each, (see note) Salt and pepper to taste 2 To 4 Tsp pure olive oil 3 tb Sherry vinegar 3 tb Extra-virgin oli
- 2
Season the fillets on both sides with salt and pepper
- 3
Heat pure olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan
- 4
Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat)
- 5
Cook for about 4 minutes altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile),
- 6
Wipe oil out of saute pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs
- 7
Bring sauce to rapid boil and season with salt and pepper to taste
- 8
Spoon boiling sauce over fish and serve immediatey