Fish fillet

A light pan-fried fish fillet with lemon, butter and parsley — fresh, quick and ready in about 30 minutes.

Ingredients

• fish fillet400 g
• lemon1 pcs
• butter30 g
• plain flour50 g
• parsley1 bunch
• salt1 tsp

Method

1. Prep the fish. Pat the fillets dry with kitchen paper — this helps the flour stick and the skin crisp up. Season both sides with the salt, then squeeze over a little lemon juice and leave to sit for 5 minutes.
2. Coat in flour. Spread the plain flour on a plate and press each fillet into it, coating both sides evenly. Shake off any excess so you get a thin, even dusting rather than a heavy crust.
3. Heat the pan. Place a heavy frying pan over a medium-high heat and add half the butter (about 15 g). Wait until the butter has melted and is just starting to foam before adding the fish.
4. Fry the fillets. Lay the fillets in the pan away from you and fry for 3–4 minutes without moving them — they should release easily once golden underneath. Flip carefully and cook for a further 3–4 minutes until the flesh is opaque all the way through and flakes easily when pressed.
5. Make the butter sauce. Remove the fish to warmed plates and reduce the heat to low. Add the remaining butter to the pan and let it melt, scraping up any golden bits. Squeeze in the rest of the lemon juice and swirl to combine — it should be light and slightly nutty.
6. Finish and plate. Finely chop the parsley and scatter it over the fish. Spoon the lemony butter from the pan over each fillet and serve immediately with any remaining lemon cut into wedges on the side.

Safety & hygiene Important

• Check fish is cooked through. Fish should be opaque throughout and flake cleanly when pressed at its thickest point — translucent or glassy flesh means it needs a little longer. An internal temperature of 63 °C confirms it is safe to eat.