Pan-fried Crispy Skin Fish

1.Pat fillets dry using a piece 
of paper towel. Using a sharp knife, make 
2 shallow cuts lengthways into skin 
of each fillet. Sprinkle skin with salt.

2.Put a large non-stick frying pan over a medium heat. When pan 
is hot, add oil. Add fillets, skin-side down, 
in a single layer. Cook for 4 minutes or 
until skin is crisp and fish is cooked 
to halfway up fillets. Turn fillets over using 
a fish slice utensil and cook for a further 30 seconds.

3.Add butter and cook for 
a further 30 seconds or until fish 
is almost cooked through.

4.Remove from heat and set aside in pan to rest for 2 minutes. (Fish flesh is delicate, and will continue to cook from the residual heat in the hot pan.)