I lived and worked in Northern Zealand, Denmark, for a period – a small fishing village where the seafood arrived genuinely fresh and the evenings were spent on a veranda outside a log cabin, overlooking the sea with a bottle of ice-cold Tuborg Grøn. It was there that a neighbour named Janna introduced me to the perfect dressing for fresh fish. Simple, quick, and exactly right for fresh fish.
It is three ingredients and olive oil. Fresh red chilli, garlic, and ginger, finely prepared and brought together in the best extra virgin olive oil you can find. That's it. The heat of the chilli, the sharpness of the garlic, and the warmth of the ginger cut through the natural richness of the fish without overwhelming it.
I still make it regularly at Casa Adora. It works particularly well with monkfish — the meaty texture holds up to the dressing and absorbs it properly. It is equally good over pan-fried cod, sea bass, or anything that comes off the grill with a decent crust on it. Mix it in a small bowl, let the flavours settle for a few minutes, then drizzle.
Janna's recipe. Northern Zealand, sometime in the past. Still in use.
The Perfect Fish Dressing — Ingredients
- 1 red chilli, finely chopped
- 1 garlic clove, peeled, smashed, and finely chopped
- A small piece of fresh ginger, peeled and finely sliced into tiny juliennes
- The best extra virgin olive oil you can find
Method
Drizzle over grilled, pan-fried, or baked fish just before serving.
Combine the chilli, garlic, and ginger in a small bowl.
Pour over enough olive oil to bring it together into a loose dressing.
Leave for a few minutes to let the flavours blend.
This recipe is part of my Fish & Seafood Recipes collection — from simple suppers to fresh catches and everything in between. Explore the full Fish & Seafood Recipes collection.
Wonky photos, proper food, genuine adventures – The Flexible Chef
