1 tablespoon Cream Cheese (I used full fat home made ricotta)
1 teaspoon Olive Oil
1/2 Lemon (zest and juice)
salt and freshly ground black pepper
Chop the dill finely, reserving two sprigs for garnish. Mix the dill with the cream cheese, salt and pepper and the zest and juice of half a lemon
Warm the oil and butter in a frying pan to a medium heat
Add the fish, service side down and cook over a moderate heat. If you are cooking your fish from frozen, allow 4-5 minutes, if you are cooking fish which is not frozen, cook for a bare 2 minutes before turning
Continue to cook the fish for a further 3 minutes if frozen. Then turn the heat up for the final minute, to crisp any skin.
If you are cooking fresh fish, turn the heat up a little and just cook for 2 more minutes. The fish should be close to opaque with a little white albumen appearing on the surface.
Serve the fish with seasonal green vegetables and with a generous teaspoon of sauce on top.
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