Murray cod with herb butter

1. To make the herb butter, combine all the ingredients in the bowl of a small food processor and blitz to combine.

2. Season the fillets with salt generously on both sides and place, skin side down, in a cold frying pan with the ghee and butter.

3. Place a large frying pan over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point, you may press gently on the fish so the skin is flat against the pan and top with a fish weight or a saucepan (see note below). Continue to cook for about 6 minutes, depending on the thickness of the fillet, until the skin is super-crisp and the flesh is mostly opaque (adjust the heat slightly if needed, but don't try to rush it). Turn fish and cook just until opaque all the way through, about 1 minute. Add about 1 tablespoon of the herb butter per fillet to the pan so it melts and the herbs become a little fragrant during that last minute of cooking.

4. Spoon the herb butter from the pan onto a platter and carefully set the fillet on top, skin side up. Sprinkle with sea salt and drizzle over a little more herb butter and a generous squeeze of lemon juice.

5. Serve with a little extra herb butter and a wedge of lemon.

Tip I don't own a fish weight, but an easy work-around is to grease the base of a heavy saucepan and place this over the fish fillets so you can crisp the skin while evenly cooking the flesh. This works beautifully served with a simple green salad and piping hot crisp fries.

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