Directions

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  1. Pat dry the fillets with a kitchen towel. The skin (especially) should be completely dry.
  2. In a large frying pan heat oil till smoking.
  3. Season both sides of the fish with salt and pepper.
  4. Place the fish in the pan (skin side down) and keep on high heat.
  5. Use a flat spatula (or another frying pan) to gently press the fish down so it doesn’t curl up while the skin is cooking.
  6. After a few minutes, the fish will relax and you will no longer need to hold it down.
  7. Reduce heat to medium-high and allow the fish to cook for 8-10 minutes (turn once halfway through). Don’t fiddle around with the fish too much while it’s cooking on the skin side. Allow it to crisp up.
  8. When the fish is just done, take it out on a plate and set it aside to rest.
  9. In the same frying pan, add the butter and garlic. Cook on medium heat for 1 minute.
  10. Add the lime juice, capers and coriander. Cook for 30 seconds and take off the flame.
  11. Place the fish in a serving place (skin side up) and pour the lemon butter sauce on top. Serve immediately.