- 4 halibut chunks, weighing approx. 200g/7Âźoz each
- 2 lemons, juice only
- 110g/4 oz butter
- salt
- Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes.
- Drain, reserving the lemon juice, and dry with kitchen towels.
- Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn.
- Cook the fish in the butter for approximately 3-4 minutes on each side.
- Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly.
- Add the remaining butter to thicken the sauce.
- Serve immediately.