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Crispy Fish w/ Herb Sauce

by Suzie Bellomo on June 02, 2021

Crispy Fish & Herb Sauce

Crispy-skinned fish with herb sauce was our latest exploration this week using a delicious blend of our Lemon and Estate Extra-Virgin Olive Oil. Let's just say, if you like savory, herby and crispy fish, you'll love this easy recipe. What's not to like?!


  • 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. Lemon Olive Oil
  • 4 Tbsp. (or more) Estate Extra Virgin Olive Oil, divided
  • Kosher salt, freshly ground pepper
  • 4 5–6-oz. skin-on black bass, striped bass, snapper, or salmon fillets
  • Flaky sea salt


Step 1

Thinly slice garlic and chop herbs. Mix in a medium bowl with herbs, pickles, 2 Tbsp. Lemon Olive Oil and 3 Tbsp. Estate Extra Virgin Olive Oil. Season green/herb mixture with kosher salt and pepper.

Step 2

Swirl remaining 1 Tbsp. Estate Extra Virgin Olive Oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish (about 4 minutes). At this point you, may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don’t try to rush it), 8–12 minutes longer, depending on the thickness of the fish. 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. Turn fish and cook just until opaque all the way through, about 1 minute.

Step 3

Spoon herb sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

For this recipe, we used:


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