Broiled fish fillets with butter and herbs from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • Laura on November 30, 2018

    Pg. 122. I've made this recipe twice now -- once with rainbow trout and last night with petrale sole. Both times I made the variation on pg. 123 that uses cilantro, basil and grated lime zest rather than parsley, dill and chives. Both times the fish has turned out really well. This has become one of my favorite methods for cooking thin fish fillets -- easy to prep and only takes 3 minutes under the broiler! Next time, I might eliminate the sugar and reduce the kosher salt to see how that turns out.

  • Delys77 on July 17, 2012

    Pg 122 I loved this technique. The result was a deliciously browned piece of fish on the bottom with a tasty crust of breadcrumbs and herbs. It took no time at all to put together and is quite possibly one of the easiest yet the best fish preparations I have ever done.

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