Simple steps from food writer Abi Fawcett.
Best fish to use: Thick piece pollack fillet, skin on, scaled, about 8 oz., farmed cod fillet, salmon fillet, haddock fillet, hake fillet.
Step 1: Put the fish on a board, season and drizzle over a little oil.
Step 2: Heat a nonstick frying pan over medium heat. Put the fish in the pan, skin side down and fry for about 2-3 minutes, or until the fillets are opaque at the edges.
Step 3: Gently turn the fish over and fry for a further 1-2 minutes, or until firm to touch.
Step 4: Serve the pan-fried fish with a squeeze of lemon.
Tip: Your fish will fall apart if overcooked and the skin will burn if cooked on too high a temperature.
See more recipes from Abi Fawcett.
Reprinted with permission from Abi Fawcett's Seafood Basics (2012 Firefly Books).