10 MIN
2 SERVING
PROTEIN
CARBS
CALORIES
cholesterol
FAT
SUGAR
Ingredients
Serving
fish fillets
2 fillet
coconut oil
1 tsp
lemon
1 fruit (2-1/8 dia)
butter
1 tbsp
salt
5 g
Instructions
Step 1
Put a large pan on high heat with a little oil. Season both sides of the fillets with a little salt.
Step 2
Lower the fillets into the pan one at a time, holding the thin end. Lower them in away from you, so you don’t get splashed with hot oil.
Step 3
Leave the fish alone, unless it curls in which case, as I mentioned above, rest a ramekin or saucer on top to encourage it down.
Step 4
When the flesh has turned opaque to about halfway through the fish, turn, add a knob of butter, and cook for one more minute. Then remove from the pan and set somewhere to rest.
Step 5
Take the pan off the heat, squeeze in the lemon, and add a big knob of butter. Stir it round to emulsify and lift any flavor and pour over your fish.
Step 6
Serve with boiled new potatoes and broccoli. And that is pure class.
I went to the shop to buy some fillets of bass for my wife and I came away with red snapper because it looked better. My point is, this recipe works for any small fillet of fish: bream, bass, snapper, cod, haddock, trout, and so on. Just buy what looks best. I served it with boiled new potatoes and that broccoli from last month.
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