RecipeMuncher

Some things automatically go against the grain. Dumping two bottles of half decent olive oil in to a pan, and then loading it up with fish and herbs for instance. However, 20 minutes later and it all becomes understandable. Tender, flaky moist fish with such a delicate flavor and texture. If you get it right, the fish just quivers as you carry the plate to the table. This to me is the very exciting sign of a perfectly cooked piece of fish. It can seem like you don’t even need to touch it (...)