Ingredients (4 servings)
1 large lemon
3 garlic cloves, sliced
1 cup flat-leaf parsley leaves, torn
12 each mint and basil leaves, torn
1/4 cup oregano leaves
1/3 cup (80ml) extra virgin olive oil
4 x 180g white fish fillets with skin on (such as hake)
Preheat the oven to 180°C. Pare the lemon rind with a peeler, being sure not to take any of the white pith. Squeeze lemon juice into a bowl. Add garlic, herbs and half the oil. Season, then set aside.
Heat remaining oil in an ovenproof pan over medium-high heat. Fry lemon rind for 30 seconds. Season fish, then place skin-side down in the pan. Cook over medium heat for 3-4 minutes until skin is crisp and flesh turns white at the edges. Place pan in oven for 5 minutes until fish is just cooked through. Return pan to low heat, pour over herb mixture and warm through.