Claudia Roden’s recipe for pan-grilled fish with garlic, vinegar and chilli

This simple fish dish is fabulous, and for a quick store-cupboard side serve with white cannellini beans

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This simple fish dish is fabulous. In Spain, I would eat a whole fish, cooked open like a book a la espalda in the pan, with this dressing, but fillets will do very well. Use hake, bream or sea bass, with the skin on. Serve with herby mashed potatoes with olive oil or, for a quick store-cupboard side, the white cannellini beans. You can make it for more people by roasting the fillets in the oven (see the note below).

Serves 2
hake 2 fillets, skin on
extra virgin olive oil 4 tbsp
garlic 5 large cloves, sliced
chilli pepper a good pinch
sherry vinegar 2-3 tsp, or white wine vinegar
flat-leaf parsley 1 tbsp, chopped