Lightly buttered with a touch of lemon, any white flesh fish fillets are suitable for this dish but John Dory is perfect. Take care not to burn the butter when you’re making the sauce – cook it just enough so it’s golden and tastes nutty.
1.Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
2.Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.
3.Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley. Serve fish with steamed potatoes and green beans and spoon over sauce.