Halibut with lemon butter

Ingredients

4 halibut chunks, weighing approx. 200g/7¼oz each
2 lemons, juice only
110g/4 oz butter
salt

Method

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