Herb-Roasted Saithe (Coalfish) Fillets: Chef Hubert's Flavor-Packed Recipe

• 1/2 teaspoon coarse salt from Île de Ré with herbs
• 2 x 180 g saithe (coalfish) fillets
• 2 tablespoons chopped chives, chervil, and flat-leaf parsley
• 1 tablespoon Sichuan pepper and freeze-dried pink peppercorns
• 1 tablespoon minced garlic
• 1 tablespoon chopped shallot
• 2 tablespoons olive oil
• 1 tablespoon diced sun-dried tomatoes

• Preparation time: 15 minutes
• Cooking time: 20 minutes

Difficulty: Easy

Lightly oil a stainless steel baking dish and arrange the saithe fillets inside.

Generously sprinkle with coarse Île de Ré salt, chopped herbs, Sichuan pepper, crushed freeze-dried pink peppercorns, diced sun-dried tomatoes, minced garlic, and shallot.

Drizzle with olive oil and add 2 tablespoons of water.

Bake at thermostat 6/7 (220°C).

Serve hot on warmed plates alongside zucchini gratin.

Created by Chef Hubert

"Sel Plus" coarse salt from Île de Ré with herbs (Delicatessen)