Prepare: 10 Minutes
Cook: 6 Minutes
2 fillets of Alaska Pollock
3 tbs of plain flour, with a pinch
of fine salt and ground white pepper
1.5 tablespoons sunflower oil 45g salted butter, cut into cubes Juice of half a lemon
1 tbs chopped parsley
1 tbs finely sliced spring onions
Spread the seasoned flour over a plate and coat the fillets in the flour evenly and shake off excess. Heat oil in large frying pan on high heat. Place fillets flesh-side down in the hot pan, lower the heat to medium. Cook 1-2 mins on one side until golden. Turn fillet and cook for a further 1-2 mins until golden. Place fish on a warmed plate and cover with foil.
Wipe the pan with kitchen paper and return to a medium heat. Add the cubes of butter, heat until they melt and become light brown. Turn off the heat, add lemon juice
to stop further cooking. Add the parsley and spring onions to the pan and swirl. Add Fillets back into the pan, spooning over the lemon butter juices and serve immediately.