Thanks for commenting John and Ann! The wrasse tastes good, a little bit «sweeter» than cod and saithe. Regarding the fish soup, I may publish a recipe. I’ll take some pictures next time I make fish soup.
Yes Renny, it is very easy to catch ballan wrasse (;bergylt in Norwegian). I know that some people prefer to salt the fillets for some hours. I use the fillets «as they are». I just add some salt and pepper and fry them or I cut them in smaller pieces and add them in a fish soup. You may also do as Renny; make a stock based on the head and bones.
put in a piece of doubled over tin foils, stick a slice or two of Orange (I didn’t have any lemon LOL) in the gut cavity, brush both sides of fish with olive oil and season with smoked sea salt and black pepper, seal the tin foil, then cook on a cast iron hot plate for 6 mins each side. serve whole with a side order of toast, to be picked from bones with fork