Jamie's America
By Jamie Oliver
About the recipe
This bold and seriously spicy rub fragrantly flavours the fish in my version of this classic Southern dish. Get grilling!
Recipe From
4 x 200g white fish fillets, such as sea bass, snapper, bream or pollock (approx. 2cm thick), skin on, scaled and pinboned, from sustainable sources
1 lemon
RUB
10 sprigs of fresh thyme, leaves picked
4 sprigs of fresh oregano, leaves picked
2 cloves of garlic, peeled
2 level teaspoons smoked paprika
1 teaspoon cayenne pepper
2 tablespoons olive oil
1 lemon
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