On Norfolk we are so fortunate to have access to some of the best fishing in the world. We get it so fresh and of course good fish is so easy and quick to cook.
My sons went fishing recently with their Uncle Steve and brought home some beautiful nanwi and ofi (trevally). Usually we get our fish filleted and skinless. But this was whole so I filleted the fish leaving the skin on as I love the crispy skin of pan-seared fish.
Heat a splash of oil and a wedge of butter in a hot pan until butter starts to bubble and spit.
Salt both sides of fish and place skin side down in the pan for two to three minutes until skin is crispy. Turn fish over and cook for another minute then remove.
Turn heat to low and add lemon juice, sugar, pinch of salt and cream. Stir until combined and starting to thicken, then remove from heat.
Plate up fish with a nice crispy salad and pour over sauce and serve.
See yorlyi morla. John