When preparing fish, using oil to fry it is the easiest way to keep the meat from sticking to the pan, as well as ensure a crispy outer skin. Unfortunately it is often difficult to achieve these results without using more oil than you would necessarily want, especially in an otherwise healthy dish.
Chef Nigel Finley from The Chase avoids an oily meal by instead placing a lightly oiled piece of parchment paper in the pan under the fish. The parchment is heat resistant, and allows you to cook on medium to high stovetop heat in order to get fish crispy without sticking, burning or use of excessive oil.
Every week, we reveal a quick kitchen tip from a Toronto chef to help make cooking at home a little bit easier.