PAN-SEARED FISH WITH CRISPY SKIN

Even in landlocked Boulder, Colorado, we love fish and can locally source a variety of lake trout. Find a fish that is available wild or f farmed in your area. Serve these crisp-skinned fillets on top of salads, as a main feature with a vegetable side or with your favourite style of eggs. We like the acidity of lemon or lime to add some piquant flavour. Keep an eye on the fish as you cook it, as overcooked fish loses its delicate flavour and can become more ‘fishy’ tasting and dry.

Ingredients (serves 4–6)

● 4-6 × 140g boneless fish fillets, skin on (salmon, bass, trout or snapper)

● 2tbsp unsalted butter, ghee, coconut oil or extra virgin olive oil

● Sea salt to taste

● 1 lemon, sliced, too serve

1 Use a sharp knife to score the skin side of each fillet with shallow incisions, not piercing the flesh. This will help prevent the skin from curling up.

2 Heat a large cast-iron frying pan or sauté pan to a medium to high heat. Add the fat to the pan (we prefer ghee) and salt both sides of the fish just before searing it.

3 Add the fish to the hot pan, skin side down, and let the skin crisp up and the flesh cook about two thirds of the way through, for three to five minutes, depending on the thickness. You can baste the fish with the fat as it is cooking, but do not move it until it is ready to be flipped.

4 Once the fish is cooked most of the way through and the skin is brown and crisp, flip the fish using a spatula. Cook flesh side down until just cooked through. Tthis should only take a minute oor two.

5 Serve immediately with lemon slices on the siside.