Ingredients
2 x 180 g boneless firm-fleshed fish fillet, skin on drained, oil reserved
½ tsp sea-salt flakes
1 tbsp extra virgin olive oil
10 g salted butter, chopped
Method
- Pat fillets dry using a piece of paper towel. Using a sharp knife, make 2 shallow cuts lengthways into skin of each fillet. Sprinkle skin with salt.
- Put a large non-stick frying pan over a medium heat. When pan is hot, add oil. Add fillets, skin-side down, in a single layer. Cook for 4 minutes or until skin is crisp and fish is cooked to halfway up fillets. Turn fillets over using a fish slice utensil and cook for a further 30 seconds.
- Add butter and cook for a further 30 seconds or until fish is almost cooked through.
- Remove from heat and set aside in pan to rest for 2 minutes. (Fish flesh is delicate, and will continue to cook from the residual heat in the hot pan.)
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Serve fillets drizzled with pan juices and your favourite accompaniment.