Ingredients
| 4 fillets | Fish, Gemfish (Hake) (Main) |
| 1 to taste | Flaky sea salt |
| 1 | Lemon, juice |
| 1 | Chervil, (optional) |
| ½ to | Lemons |
| 2 | Free-range eggs |
| ½ cup | Rice bran oil |
Directions
- Place fillets on the barbecue or grill pan, skin side down.
- Cook the fish longer on this side, so that the skin takes the brunt of the heat.
- Flip over to finish the cooking.
- In a frypan on a high heat, fry the eggs, cooking the whites but leaving the yolks soft and runny.
- To serve, plate up and serve with crusty bread.