Ingredients

Steps

• Score the fish with a sharp knife and marinate in lemon juice for 15 minutes.
• Drain the fish, reserving the lemon juice, and pat dry with kitchen towels.
• Melt 75g of butter in a large frying pan over gentle heat.
• Cook the fish in the butter for 3 to 4 minutes on each side.
• Increase the heat and pour in the reserved lemon juice to bubble and evaporate slightly.
• Add the remaining 35g of butter to the pan to thicken the sauce.
• Serve the fish immediately with the lemon butter sauce.