Step 1

Feel the fish fillet for any bones and remove them if you find any. Trim the sides of the fillet with a sharp knife and cut the fish in 170g (6oz) fillets. Score the skin by gently cutting lightly into the skin making 5-6 lines per fillet.

Step 2

Using a paper towel pat dry the fish fillets. Season the fish from all side with sea salt. Leave the fish for 5-10 minutes at room temperature before cooking.

Step 3

Heat a large pan on medium heat. Add the fish with the skin side down in the pan. Be careful not to burn yourself as oil might splatter over your hands. Use your fingers or a spatula to gently press down the fish. This helps to cook the skin evenly and avoids the fish from curling.

Step 4

Leave the fish to cook on the skin side for at least 5-8 minutes shaking the pan occasionally to ensure the skin doesn’t stick.

Step 5

Watch the side of the fillet turning from raw to slightly white and the flesh starting to feel warm, this is a sign the fish is almost cooked. Add the thyme and butter to the pan.

Step 6

Using a spatula turn the fish around. With a spoon, baste the fish by spooning the melted butter over the skin, over and over again, transferring the thyme and butter flavour to the fish. Continue for 1-2 minutes, remove the fish from the pan and serve.

Step 7

To make the seaweed butter prepare the basic butter sauce first.

Step 8

Cut the seaweed in smaller pieces with scissors. Once the butter sauce is ready, add the seaweed sheets and use a stick blender to incorporate them into the sauce while still hot.

Step 9

Adjust the seasoning with salt if needed.

Step 10

Serve the sauce on the side or pour some onto the plate with the fish fillet and veggies