Instructions

• 01 Check that the fish is clean, no scales or skin and ready to cook i.e not frozen etc.
• Prepare simple flour dusting:
• 02 Using a large flat plate add flour and seasoning. Mix well. Lay each fish fillet in the simple flour dusting and cover on both sides. Remove, shake gently to remove excess flour and lay on a plate or board in preparation for cooking.
• Pan fry cook:
• 03 Add a heavy amount of butter into a flat bottomed frying pan and melt. When very hot gently add fish fillets, one at a time. Cook all for 3 minutes on one side, and gently turn over and continue cooking all for a further 3-4 minutes on the other side. Now squeeze on a large amount of fresh lemon juice, and continue to cook for a minute or so more in the lemon butter.
• Serve:
• 04 When the fish is cooked i.e the flesh is firm, white and flaky serve on a bed of steamed Jasmine rice, the butter lemon sauce from the pan and a scattering of freshly chopped parsley plus a seasonal vegetable. Definitely add a few lemon quarters to squeeze on for extra zesty flavour.