This is a simple but amazing dish. I use cod- or other white fish fillets. Lemon thyme is one of my favorite herbs and I always buy some when I find it. This dish was ‘born’ when I was trying to find new ways to cook with this lovely herb.
- White fish, filleted and pin-boned.
- Lemon thyme (or thyme and lemon zest)
- Serrano or Parma ham
Put lots of coarse sea salt on one side of the fillet an leave for 15 mins. Then rinse the fish well in cold water. This will make the fish nice and firm, ready to be pan-fried.
Fry the Parma ham in a little olive oil until crisp. Set aside on a piece of kitchen paper.
Put pepper and a little more salt on the fish, and pan fry in the same pan as the Parma ham (keep the fat in the pan for extra flavor) with a little more olive oil and a few sprigs of lemon thyme. Fry for 2 mins on each side. Just before the fish is done, add some butter to the pan, and baste the fish with the juices.
Remove the pan from the heat, put a lid on, and let the fish rest for 5 mins.
Serve with lentils, bread, mashed potatoes or oven baked potatoes. Asparagus, green beans and wilted spinach are perfect with this 🙂