Crispy skinned fish

Use a non-coated stainless steel pan and heat up some vegetable oil. Be careful, it should not smoke. The temperature is right when the garlic clove and the rosemary start sizzling. Make sure your fish fillet is super dry and has been taken out of the fridge 20 minutes before cooking. Season the fish with salt only, then place it into the pan with the skin facing down. Use a fish spatula and press the fish down firmly; repeat this a few times. Do not move the fish until you turn it! Once there is only a small raw area left on top, slide your fish spatula under the fillet and remove the pan from heat. At this point, you’re just letting the raw side kiss the pan to finish cooking for about 1 minute. Add a small bit of lemon juice into the pan, but not on the skin.

Happy boat cooking!