The method
Recipe provided by The Horseshoe Restaurant with Rooms
- Score the skin of the fish, season.
- Fry in olive oil over a medium high heat, skin side down, with a plate on top to keep the skin in contact with the pan for three minutes.
- Carefully turn the fish and continue to cook for a further minute, then remove from the pan and rest while the peas are cooking.
- Add peas and veg stock to the pan, cover and cook for two minutes.
- Add the lettuce and herbs plus a small piece of butter and mix.
- Season with sea salt and lemon juice.
- Season the fish flesh side with lemon juice and the skin side with sea salt.
- Serve immediately.