Pan Fried Fish

INGREDIENTS

Fresh Fish Fillets, from snapper to salmon  (300g per person)
Sea Salt
Freshly Ground Pepper
Lemon Zest
Olive Oil
Butter

METHOD
Pat the fish dry with clean kitchen paper and make 3 or 4 shallow slashes across the skin side fillets.

Rub 1/4 Tsp of Olive Oil into both sides of each fish fillet.

Season both sides of the fillet with salt, pepper and lemon zest.

Allow to sit for 10 to 20 minutes.

Heat a non stick frying pan or skillet until hot. Add a little butter.

Lay the fish into the pan away from you skin side down so that any oil that might splash from the pan doesn't burn you.

Allow the fish to start to crisp up,  the trick is to do 2/3 of the cooking on the flesh side.

Turn them over on to the flesh side and immediately turn the heat off. There will be sufficient residual heat in the pan to finish the cooking process. This should take anywhere from 1 to 5 minutes depending on the thickness of the fish fillets.

 
Cooking Tip
As fillets of fish start to cook the cut sides will change colour from raw opaque to creamy white cooked. The more that the colour changes the closer to being cooked they are.

Serve immediately with chips, tartare sauce and a lemon cheek.