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  1. Make three parallel incisions on the skin side of the fillet – this will stop the skin from shrinking and the fillet from curling up as it cooks.

    Step 1

  2. Rub the skin side with a little sea salt, then place skin-side down in a dry pan over a medium heat.

    Step 2

  3. Cook for 3 minutes, or until the fish moves easily in the pan. If it doesn’t move, cook for a little longer.

    Step 3

  4. Add a knob of butter to the pan, flip the fillet and finish off in the oven at 180°C for about 3 minutes. The flesh should be opaque and firm when cooked.

    Step 4

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