Pan-fried fish with herb sauce

Ingredients (4 servings):

• 1 large lemon
• 3 garlic cloves, sliced
• 1 cup flat-leaf parsley leaves, torn
• 12 each mint and basil leaves, torn
• 1/4 cup oregano leaves
• 1/3 cup (80ml) extra virgin olive oil
• 4 x 180g white fish fillets with skin on (such as hake)

Method:

1. Preheat the oven to 180°C.
2. Pare the lemon rind with a peeler, being sure not to take any of the white pith. Squeeze lemon juice into a bowl. Add garlic, herbs and half the oil. Season, then set aside.
3. Heat remaining oil in an ovenproof pan over medium-high heat. Fry lemon rind for 30 seconds. Season fish, then place skin-side down in the pan. Cook over medium heat for 3-4 minutes until skin is crisp and flesh turns white at the edges.
4. Place pan in oven for 5 minutes until fish is just cooked through.
5. Return pan to low heat, pour over herb mixture and warm through.