Pan-roasting a thick fillet

Method

1. 01

   Take the fish out of the fridge 20 minutes ahead and pat the skin bone dry.

2. 02

   Salt the skin only, and let it sit five minutes before it hits the pan.

3. 03

   Lay it skin-down into a hot, lightly oiled pan and press flat for ten seconds.

4. 04

   Cook 80% of the way on the skin, then flip, add butter and thyme, and baste for one minute.

5. 05

   Rest for three minutes. The centre should flake but still look glossy.