Great British Chefs

Step 1

1 Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat

Step 2

2 Once the pan is hot, season the fillets with salt and place in the pan skin-side down. Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin

Step 3

3 Cook for 3–4 minutes until the skin is nicely golden and crisp then carefully turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque

Step 4

4 If the fish is not cooked after 1 minute, remove the pan from the heat and leave the fillets to finish cooking in the residual heat before serving