This recipe is suitable for brill, cod, halibut, haddock, turbot, or salmon cutlets. The pieces of fish should, if possible, be cut to a uniform thickness.

SERVES 4
4 x 170 g | 6 oz fish cutlets
melted butter
freshly ground black pepper
juice of ½ lemon

To garnish
springs of fresh parsley or watercress
lemon wedges

1. Preheat the grill. Brush the cutlets and the bottom of the grill pan with melted butter. Season the cutlets with pepper and lemon juice. Lay them in the grill tray (not on the wire tray where they might stick).
2. Grill them until pale brown. Turn over and brush with more melted butter. Season again with pepper and lemon juice and grill for a further 3 minutes or until cooked. They will feel firm to the touch, and the flesh will flake easily.
3. Serve on a warmed dish with the pan juices poured over, garnished with parsley or watercress and lemon wedges.

Wine: CRISP DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]