Hey friends! Happy Friday! I’ve got another yummy recipe coming at you today. There’s actually a funny story behind this dish…
My husband and I call it face-burning fish because…I tried making this dish the first week we were married. Being a newb in the kitchen, I didn’t really know what I was doing but I felt so proud because it smelled amazing and felt fancy to me (I’d literally never cooked with a shallot before). My husband comes over to the stove to see what I’m up to, and I flip the fish and it splashes oil right in my poor hubby’s face! I’d clearly put way too much in the pan (again, no idea what I was doing in the kitchen). He was ok but rather upset he’d gotten hot oil splashed in his face. The rest of the cooking time was spent in silence and when we sat down to eat this horrid, face-burning fish, my husband looked at me and said, ‘It’s actually pretty good.’ And anyone who knows him knows he’s super picky, so ‘pretty good’ is really, very good haha. This face-burning fish dish turned into a regular for our household, and now even little miss enjoys it.
It’s easy to make, and you can pair it with any carb and veggie to complete the meal. Just don’t use too much oil 😉
First dry the fish fillets and salt each side. This helps draw out the moisture so they keep their texture better. Next, take the shallots and garlic and sauté them in a pan in a liiiitle bit of oil for 30 seconds to a minute. Just long enough for them to release that delicious smell. Then add the fish fillets, and sprinkle them with rosemary. Once the first side is cooked, GENTLY flip the fish away from you to cook the other side and add rosemary to the second side.
Once the fish is cooked, enjoy it with some roasted green beans and potatoes. And try not to burn your husband’s face 😆