2 boneless chunky white fish fillets, about 175 g (6 oz) each
2 tablespoons chopped parsley or chives
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
salt and pepper
cooked rice or mashed potatoes
steamed spinach or broccoli (optional)
Melt 25 g (1 oz) of the butter in a small non-stick frying pan. Lightly season the fish fillets with a pinch each of salt and pepper, then cook gently for 4–5 minutes on each side until golden and flaky. Remove the fish from the pan and set aside somewhere warm to rest.
Meanwhile, add the remaining butter to the pan and heat gently until foamy. Stir in the herbs and lemon rind and juice, then remove from the heat.
Arrange the fish fillets on plates with rice or mashed potatoes and steamed spinach or broccoli, if desired, and serve drizzled with the lemon butter.