Crush or finely chop 2 tablespoon parsley, 1 tablespoon chopped green chilli, 1 teaspoon black pepper powder, juice and the zest of half a lemon (the zest is optional) and 5 cloves garlic. Add 2 tablespoons of soft butter and a glug of olive oil to make a paste.

Coat the fish on both sides with the parsley, garlic paste.

Marinate the fish for at least an hour in the fridge, overnight is preferred.

In a non stick pan on medium heat add the marinated fish (you won’t need to add oil as the marinade has butter and oil in it). Cook until the sides give away from the pan, around 3-5 minutes or longer depending on the thickness of the fish fillet. Flip gently with a spatula and cook the other side for another minute.