Method

1. 1 Select “Trim my fish” in the preparation method or “French cut (head off) & Trim my fish” if your pans are too small or Dinner looking back at you is of a concern to you or any of your guests ?
2. 2 Rince the fish well under running water and pat dry with kitchen paper.
3. 3 Season with Salt & pepper and dip both side into the flour. Shake any excess.
4. 4 In a Pre-heated thick pan, add a very thin coating of oil.
5. 5 When smoking hot, add the fish Top side down ( the side the eyes with the eyes or the darker side if your fish got its French cut ?)
6. 6 Stir the pan carefully for the first few minutes to make sure the fish does not stick.
7. 7 Cook for 8 minutes and delicately flip the fish around with a fish slice ( that were the name comes from) Adjust cooking time according to thickness 10 minutes per centimetre is enough
8. 8 Lower the heat to medium and add a generous lump of butter and keep basting the fish while cooking it on the thinner side, giving the pan the odd shake ( 5 minutes). In the last few minutes, you may add any extra flavours such as Capers, Garlic, parsley, lemon juice at this stage or a generous sprinkle of Aran island Mixed sea weed flakes
9. 9 Check the fish is fully cooked through by pricking with a toothpick at the thickest part. ( it should go straight through)
10. 10 Ready, serve at once