Grilled Fish Cutlets

[Fish and Shellfish]

4 x 170g/6oz fish cutlets

melted butter

freshly ground black pepper

juice of ½ lemon

TO GARNISH

sprigs of fresh parsley or watercress

lemon wedges

1. Preheat the grill. Brush the fish and the bottom of the grill pan with the butter. Season with pepper and lemon juice. Lay them in the grill tray (not on the wire rack as they may stick).

2. Grill them until they are pale brown. Turn over and brush with more butter. Season with pepper and lemon juice again and grill for a further 3 minutes or until cooked. They should feel firm to the touch and flake easily.

3. Serve on a warmed plate with the pan juices poured over, garnish with parsley or watercress and lemon wedges.