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4 160–180g skinless whiting fillets, bones removed
Sea salt flakes and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus extra for drizzling
40 g unsalted butter
1 lemon, juices and finely zested
2 tablespoons flat-leaf parsley, chopped
Celery and Pomegranate Salad:
80 g green lentils.
2 tablespoons lemon juice
2 large sticks celery, thinly sliced
1/2 small Lebanese cucumber, halved lengthways and thinly sliced
1 cup flat-leaf parsley
1 pomegranate, seeds removed
Heat 2 large frying pans over high heat so you don’t overcrowd the pan and ‘poach’ the fish rather than pan-fry it (see note). Season the fish, add a drizzle of olive oil to both pans and, when hot, add 2 fillets to each pan. Cook for 2 minutes on each side, then divide the butter, lemon zest, lemon juice and parsley between the pans. Shake to gently combine, then serve immediately with the salad.