Warm the serving plates in a 180-degree oven.Rinse the fillets; remove any pin bones. Pat each fillet dry and refrigerate.Heat 2 teaspoons of the oil in a small skillet over medium heat.

To help your fish dry even further, place the paper-towel-dried fillets in the refrigerator for about an hour, then pat them dry one more time before you place them into your super-hot oil.

Herring from the North Atlantic are used to make fish meal and oil, but also for canning, pickling and smoking. “They catch the fish in Norway, they ship it to Germany or Denmark.

3. Heat oil in large, deep ovenproof skillet over medium-high heat. Add fillets in single layer. Cook until nicely browned, 2 to 4 minutes.