Crispy-Skinned Fish with Herb Sauce – O-Live & Co.

Name: Crispy-Skinned Fish with Herb Sauce – O-Live & Co.
Ingredients: 2 oil-packed anchovy fillets (optional); 1 small garlic clove, thinly sliced; 1 cup chopped tender herbs (such as parsley, dill, and/or basil); 1 Tbsp. chopped pickles (capers, cornichons, or chile); 2 Tbsp. fresh lemon or lime juice or white wine vinegar; 6 Tbsp. (or more) extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 4 5–6-oz. skin-on black bass, striped bass, snapper, or salmon fillets; Flaky sea salt; Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

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You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie...

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Ingredients

2 oil-packed anchovy fillets (optional)
1 small garlic clove, thinly sliced
1 cup chopped tender herbs (such as parsley, dill, and/or basil)
1 Tbsp. chopped pickles (capers, cornichons, or chile)
2 Tbsp. fresh lemon or lime juice or white wine vinegar
6 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 5–6-oz. skin-on black bass, striped bass, snapper, or salmon fillets
Flaky sea salt
Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.