You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.
1 Tbsp. chopped pickles Kosher salt, freshly ground pepperRecipe Preparation
Using the side of a chef’s knife, mash anchovies and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper. Swirl remaining 1 Tbsp. 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 , 8–12 minutes longer, depending on the thickness of the fish.
Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.
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