The secret of cooking twice cooked fish is to use a heavy-bottomed, fluted cast iron pan with a metal handle, which may be placed in the oven. A flat cast-iron saucepan is also suitable. Pan-fry the fish until brown on one side, turn it and then bake it quickly in a hot oven for about ten minutes
60 ml olive oil
4-6 thick firm white fish cutlets
black pepper
lemon flavoured seasoning
Choose a large fish and ask the fishmonger to cut bone-in slices from the centre of the fish, at least 2 cm thick
Preheat the oven to 220°C
Cut off the bony fin end of each cutlet and rub the fish liberally with olive oil on both sides
Season both sides
Heat the pan, without oil, until hot
Place the oiled and seasoned fish in the dry, hot pan and fry the fish until brown on one side
Turn the fish
Place the entire pan with the fish immediately into the preheated oven
Bake for 8-10 minutes
Remove the fish from the oven and serve topped with slices of flavoured butter.
Yellowtail, kingklip, or geelbek are very tasty South African fishes that are suitable for this dish.
Category: Entrée
Cuisine: Global
Sub-Category: Fish and Seafood