Ingredients
50ml extra virgin olive oil (depending on size of pan - can also be sunflower oil or butter)Mackerel fillet(s)
Cornish Sea Salt Seaweed flakes
Lemon sole fillet(s)
Cornish Smoked Sea Salt
Instructions
- Chop the Shallots and sauté until slightly brown.
- Place Cornish Sea Salt Seaweed Flakes onto a large plate or tray (qty depends on number of fillets and individual salt level preference), spread evenly.
- Place fish onto the salt and press gently so that the flavoured salt adheres evenly. If you prefer higher salt content and a more intense flavour, repeat a couple of times.
- Heat the pan with oil, add the fish and shallow fry until cooked.
- Serve with boiled vegetables.
