1. For pan frying skinless fillets, season flour with salt and pepper. Dust fillets with flour to help protect the delicate fish.
2. Heat generous knob of butter and glug of oil to a non-stick pan over a medium heat.
3. When butter is foaming, add fillets to pan. Cook for a couple of min on each side, until translucent flesh has turned opaque. Turn halfway through cooking.
4. Fish fillets with skin on don’t need any prep. Add a couple of tablespoons of oil to a non-stick pan over a medium heat, and lay fish skin-side down. Season top of fish with salt and pepper.
5. Depending on thickness, cook for 2-4min, then turn over and cook for a further min or so until opaque throughout. Remove from the heat, drain on kitchen paper and serve.
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White ceramic bistro plate, Sophie Conran. Oak chopping board, Easy-fill acrylic mill, Lakeland. Classic glass bowl (2 litres), Pyrex. Easy induction frying pan (24cm), Black two-tone flexi slotted spatula, Kuhn Rikon UK. Small board "Chalk", Sophie Conran for T&G Woodware. Tongs, oil pourer, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
