x Wild Seabass
, (weight after scaling, filleting and pin-boning)
1. Let us prep the fish for you so you have lovely scaled and pin boned fillets. If you score the skin carefully so you do not cut all the way through, this helps to stop the fillets from curling whilst cooking. Season the fillets with salt and pepper.
2. Empty the potted shrimp and a small amount of sunflower oil into the pan. Heat the oil and melt the butter in the potted shrimp. The oil should stop the butter from burning, but it will brown.
3. Once the oil is very hot place the fillets in the pan skin side down. When you first place them in hole the fillets flat with a spatula to stop any curling and to ensure even cooking.
4. Cook the fillets skin down until they are cooked ¾ of the way through - you will see the fish whiten as it cooks through. This should only take a few minutes on high heat and the skin should be lovely and crispy. Then turn the fish over to cook the other side for 2-3 minutes until it is also golden brown.
5. When you turn the fish add a tablespoon of capers and a generous squeeze of lemon over the fish.
6. Serve with potatoes and seasonal vegetables. My favourites are mashed potato, mushrooms (which can be cooked with the fish) and leeks. Make sure you drizzle the buttery prawns and capers over the fish and potatoes!