You can use any white fish for this super simple recipe. I used Pomfret.
I love working with my knife, which is why I buy whole fishes and then cut them into whatever style I fancy. Particularly like cutting them like a fillet but leaving the bones on one side. Lesser wastage and I like the bone pattern.
Pat the fish dry and sprinkle salt. Melt butter in a pan and if you want add some olive oil to it. Place fish, skin side down. Once the color changes, flip it over and add some lemon juice and anything with heat in it. Fresh green or red chilies work very well. Or just sprinkle some freshly ground pepper.
Serve the fish with sauteed greens.
Enjoy the fine dine experience in the comfort of your home.
Uncomplicated Cooking 