Serves 2
• 4 small fillets gemfish (hake)
• Flaky salt
• Cracked pepper
• Juice of 1 lemon
• Chervil, optional
• ½ lemon for garnish
• 2 free range eggs
• ¼ cup ricebran oil
1. 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.
2. 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.
