hi I’m Pete from James routine and today
I’m going to be showing you how to use
this fantastic black and herb seasoning
now I’ve got some lovely chunky vi’lets
of Pollock here I’m going to take a
couple of pieces bottom on my board and
give them a little drizzle with them
extra virgin olive oil and what the
Stars has just helped the season to
stick but few drops on top there and
then just give it a rub in so you get an
even coating of oil over the fish I’ll
take a pack of seasoning and tear the
top off like that and it’s got this
ricci little bit here so if you don’t
use all spice mix anyone go you can
reseal it and stick it back in your
cupboard so let’s take a pinch of this
sprinkle it on the fish now there’s no
right and wrong when it comes to
quantities down in the south of the
state’s they’d really pile this on they
like it nice and spicy down there that
just sprinkle it on turn it over a
little sprinkle again and then you can
actually just turn the fish over in the
spice make sure that you get a nice even
coating but also that you’re using every
bit that goes on the boards you want to
waste this right now your seasonings on
nice and even I’m going to take these
Phillips and drop them into a really
nice hot non stick pro
I’m going to keep the fish like this and
not turn it over until I’m sure there’s
a really nice color on the bottom okay I
can tell by looking around the side of
the fish that it’s cooking the bottom up
and it’s kind of just past the halfway
mark so I’m going to turn them over now
and as you can see nicely blackened not
to black but nicely black then that’s a
style of the dish and it’s starting to
smell really nice I reckon this will
take another minute in the pan then I
can start serving up so her fish is
perfectly cooked and pop it on a plate a
little squeeze of lemon donít sour
cream and a little drizzle follow oil to
finish
and I’ll serve this with a little bit of
dress salad and some lovely crispy
potato wedges
I’m going to be showing you how to use
this fantastic black and herb seasoning
now I’ve got some lovely chunky vi’lets
of Pollock here I’m going to take a
couple of pieces bottom on my board and
give them a little drizzle with them
extra virgin olive oil and what the
Stars has just helped the season to
stick but few drops on top there and
then just give it a rub in so you get an
even coating of oil over the fish I’ll
take a pack of seasoning and tear the
top off like that and it’s got this
ricci little bit here so if you don’t
use all spice mix anyone go you can
reseal it and stick it back in your
cupboard so let’s take a pinch of this
sprinkle it on the fish now there’s no
right and wrong when it comes to
quantities down in the south of the
state’s they’d really pile this on they
like it nice and spicy down there that
just sprinkle it on turn it over a
little sprinkle again and then you can
actually just turn the fish over in the
spice make sure that you get a nice even
coating but also that you’re using every
bit that goes on the boards you want to
waste this right now your seasonings on
nice and even I’m going to take these
Phillips and drop them into a really
nice hot non stick pro
I’m going to keep the fish like this and
not turn it over until I’m sure there’s
a really nice color on the bottom okay I
can tell by looking around the side of
the fish that it’s cooking the bottom up
and it’s kind of just past the halfway
mark so I’m going to turn them over now
and as you can see nicely blackened not
to black but nicely black then that’s a
style of the dish and it’s starting to
smell really nice I reckon this will
take another minute in the pan then I
can start serving up so her fish is
perfectly cooked and pop it on a plate a
little squeeze of lemon donít sour
cream and a little drizzle follow oil to
finish
and I’ll serve this with a little bit of
dress salad and some lovely crispy
potato wedges
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