Recipe Adapted From Paul Bocuse’s Regional Cuisines of France

Yield: Makes 6 to 8 servings  |  Active Time: 15 Mins.  |  Total Time: 20 Mins.

Ingredients

• Freshly Ground Sea Salt or Himalayan Salt
• Freshly Ground Pepper
• 1/4 Cup Extra-Virgin Olive Oil
• 6-8 Fillets (5 Oz. each) of Grouper or Preferred White Fish, Rinsed and Pat Dry

Procedure

1. Preheat a sauté pan with no oil in medium high heat until about to start smoking.
2. In the meantime season the fish by rubbing olive oil, salt and pepper.
3. Add approx. 2 Tbsp. oil to hot pan.
4. Place fillets gently presentation side down and allow to sear about 4 to 5 mins per side.
5. Transfer to hot oven to finish cooking.
6. Serve immediately.

Make Ahead

Equipment Needed: Food Processor.