Ingredients
Fish
4 | (170- to 200-gram) skin-on white fish fillets, 1 to 1 1/2 inches thick |
Kosher salt | |
6 g | sugar |
28 g | vegetable oil |
8 g | finely chopped fresh parsley |
Sauce
150 g | vine-ripened tomato (1 medium tomato), cored and quartered |
56 g | jarred piquillo peppers, drained |
25 g | panko bread crumbs |
10 g | sherry vinegar |
6 g | garlic (1 clove), peeled |
Kosher salt | |
1.5 g | smoked paprika |
0.25 g | cayenne pepper |
56 g | extra-virgin olive oil |
Fish
4 (6- to 8-ounce) skin-on white fish fillets, 1 to 1½ inches thick |
Kosher salt |
1½ teaspoons sugar |
2 tablespoons vegetable oil |
2 tablespoons finely chopped fresh parsley |
Sauce
1 medium vine-ripened tomato, cored and quartered |
2 ounces jarred piquillo peppers, drained |
¼ cup panko bread crumbs |
2 teaspoons sherry vinegar |
1 garlic clove, peeled |
Kosher salt |
½ teaspoon smoked paprika |
⅛ teaspoon cayenne pepper |
¼ cup extra-virgin olive oil |
Essential Equipment
Instructions
- 4 (170- to 200-gram) skin-on whitefish fillets, 1 to 1½ inches thick
- Kosher salt
- 6 g sugar
- 150 g vine-ripe tomato (1 medium tomato), cored and quartered
- 56 g jarred piquillo peppers, drained
- 25 g panko
- 10 g sherry vinegar
- 6 g garlic (1 clove), peeled
- Kosher salt
- 1.5 g smoked paprika
- 0.25 g cayenne pepper
- 56 g extra-virgin olive oil
- 28 g vegetable oil
- 8 g finely chopped fresh parsley
Instructions
- 4 (6- to 8-ounce) skin-on whitefish fillets, 1 to 1½ inches thick
- Kosher salt
- 1½ teaspoons sugar
- 1 medium vine-ripe tomato, cored and quartered
- 2 ounces jarred piquillo peppers, drained
- ¼ cup panko
- 2 teaspoons sherry vinegar
- 1 garlic clove, peeled
- Kosher salt
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ¼ cup extra-virgin olive oil
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped fresh parsley