Watch the clip here

(Serves 2)

Ingredients:

2 fillets of flat fish such as John Dory, Turbot or Brill

Bunch of Coriander

1 red chilli

1 clove of garlic

1 lemon

Olive oil

Butter (not too cold)

Flour (just enough to coat the fish)

Method:

1. Finely chop the coriander, garlic & chilli
2. Juice lemon and put in a bowl with the coriander, chilli and garlic
3. Add olive oil, salt and pepper
4. Taste for seasoning and leave to infuse while fish is cooking
5. Place flour on a plate and season
6. Pat the fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
7. Spread butter on the fish as if you were buttering a piece of bread
8. Heat a frying pan on the hob until very hot
9. Place the fish, flesh side down on the pan-it should sizzle
10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
11. Remove to a warm plate and drizzle with the coriander and chilli dressing

Serve with oven roasted potato wedges and steamed longstem broccoli

Oven Roasted Potato Wedges

• Preheat oven to 180°C, 160°C Fan or Gas Mark 4

• Cut potatoes into wedges (Roosters are best for this)

• Place on a baking tray with salt & pepper and drizzle olive oil over

• Cook for 20-30mins or until soft in the centre and crunchy on the outside.