Crusty fish cutlets with herbs
- 4 fish cutlets, washed and dried with paper towel
- Juice and zest of a lemon
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 cloves garlic, sliced
- 1 green chilli, seeded and chopped
- 1-2 tablespoons oil
Recommended CADAC cooking Surfaces: Grillplate or Chef pan
Any white fish cutlet can be used in this recipe: Cod, Whiting, Kingklip... For a few taste diversions, choose one of the following herbs and add to the seasoning: dill, basil, parsley, rocket, coriander. Ginger can also be added. Marinate the fish in all ingredients listed. Heat and coat the grill with oil. Fry fish for 5 minutes on each site until crusty and golden. Garnish with herb sprigs and serve. Drizzle more oil over before serving.
Note: Use only one herb at a time as some are too strong to be combined.