Put all the ingredients for the butter in a food processor with a good pinch of salt. Blitz until you get a smooth, vibrant green butter. At this point you could form it into a sausage, wrap it in clingfilm and freeze, or use straight away.
Get a frying pan very hot on the hob with a drizzle of olive oil. Fry the fish skin side down (one or two at a time, depending on the size of your pan). Give it about two minutes skin side down so it has a chance to turn golden. Then turn the heat down a little, flip the fillets and add 2 tbsp of the butter to the pan and swirl it around.
Finish cooking the fish for a minute in the butter, basting the fillets a little. Serve with extra lime.
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