Fried-Fish Fillets with Sherry Vinegar and Herbs

1. 1

   If you're leaving the skin attached to the fillets, scrape off any remaining scales.

2. 2

   Season the fillets on both sides with salt and pepper.

3. 3

   Heat pure olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan.

4. 4

   Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat).

5. 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), and trans- fer them to hot plates or a platter.

6. 6

   Wipe oil out of saute pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs.

7. 7

   Bring sauce to rapid boil and season with salt and pepper to taste.

8. 8

   Spoon boiling sauce over fish and serve immediatey.

* Per serving · 4 servings · Values may vary.