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.