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Duration :

30 Minutes



Serves :

4 People


  • 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) Monini Extra Virgin Olive Oil
  • Kosher salt, freshly ground pepper
  • 4 5-oz. skin-on black bass, striped bass, snapper, or salmon fillets
  • Flaky sea salt


  1. Using the side of a chef’s knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms.
  2. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 tbsp Monini EVOO.
  3. Season green sauce with kosher salt and pepper.
    Swirl remaining 1 tbsp. Monini EVOO in a large nonstick skillet to coat.
  4. Season fish generously on both sides with salt and lay, skin side down, in a cold skillet.
  5. Place the skillet over medium heat and let it gradually heat up until the fat starts to cook out of fish. Continue to cook until skin is super-crisp and flesh is mostly opaque.
  6. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn’t getting crisp enough.
  7. Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

Products used

Get them from all leading supermarkets

Extra Virgin Olive Oil