1. For pan frying skinless fillets, season flour with salt and pepper. Dust fillets with flour to help protect the delicate fish.
2. Heat generous knob of butter and glug of oil to a non-stick pan over a medium heat.
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3. When butter is foaming, add fillets to pan. Cook for a couple of min on each side, until translucent flesh has turned opaque. Turn halfway through cooking.
4. Fish fillets with skin on don’t need any prep. Add a couple of tablespoons of oil to a non-stick pan over a medium heat, and lay fish skin-side down. Season top of fish with salt and pepper.
5. Depending on thickness, cook for 2-4min, then turn over and cook for a further min or so until opaque throughout. Remove from the heat, drain on kitchen paper and serve.
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White ceramic bistro plate, Sophie Conran. Oak chopping board, Easy-fill acrylic mill, Lakeland. Classic glass bowl (2 litres), Pyrex. Easy induction frying pan (24cm), Black two-tone flexi slotted spatula, Kuhn Rikon UK. Small board "Chalk", Sophie Conran for T&G Woodware. Tongs, oil pourer, chef's own.
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