Ten Minute Fish Supper
80g / 4 tbsps butter
2 large or 4 small flat fish fillets (such as plaice, turbot, lemon sole)
2 tablespoons of finely chopped fresh herbs (such as dill, flat leaf parsley, fennel)
zest of juice of a lemon or lime
sea salt and freshly ground black pepper
1. Place a frying pan over a medium heat and add the butter. Swirl the pan around so that the butter is spread throughout the whole pan.
2. Place the fish fillets in the frying pan, and season with sea salt and freshly ground black pepper. Allow to cook for four minutes, then carfeully turn over the fillets and cook for a further four minutes. After two minutes, sprinkle the lemon or lime zest and finely chopped herbs over the fish, and squeeze the lemon/lime juice long the fillets.
3. Slightly tip the pan to the side, so that the juices gather at the tipped side of the pan. Using a spoon scoop the juices from the pan and pour them back over the fish, repeat a few times.
4. When the fish is cooked arrange on two warmed plates, and pour all the juices from the pan over the fish.
5. Serve with a fresh gree leaf salad and steam new potatoes or green vegetables.