Do not over cook fish or it will be difficult to remove it from the cooking pan without it breaking up.
When cooked, remove the fillets with a wide bladed palette knife or fish slice and place them neatly on a hot oval flat or plate.
Dress and finish as per recipe instructions.
Garnishing
Squeeze over some lemon juice, taking care not to leave any pips on the fish, and decorate the fish with prepared lemon slices.
Heat the butter left in the pan (25g of butter per portion served) to the nut brown butter stage (beurre noisette). Nappe this over the hot fish fillets and finish with finely chopped fresh parsley. Take care not to over cook the butter as this becomes beurre noir (black butter sauce).
