Pan-grilling is one of my favourite ways to cook fish, meat and vegetables. Square or oblong cast-iron pan-grills can be bought in virtually all good kitchen shops and are a ‘must have’ as far as I am concerned. In this recipe you can use almost any fish - mackerel, grey sea mullet, cod, sea bass, haddock, brill, turbot - provided it is very fresh.
Heat the pan-grill (or a heavy cast-iron frying pan).
Dry the fish fillets well. Just before cooking but not earlier dip the fish fillets in flour which has been well seasoned with salt and freshly ground pepper. Pass the floured fillet between the palms of your hands to shake off the excess flour and then spread a little soft butter evenly over the entire surface of the flesh side, as though you were buttering a slice of bread rather meanly.
When the grill is hot but not smoking, place the fish fillets butter side down on the grill; the fish should sizzle as soon as they touch the pan. Turn down the heat slightly and let them cook for 4 or 5 minutes (time depends on the thickness of the fish). Turn over and cook on the other side until crisp and golden. Serve on a hot plate with hollandaise sauce and perhaps a sprig of fresh fennel.
Tip: Be sure to wash and dry the grill-pan each time between batches.
