Combine the water and the sea salt and mix until dissolved to make a brine for the fish. Pour over the fish and leave for 10 minutes. Remove the fish from the brine, discarding the brine. Gently dry the fish on paper towel and refrigerate until needed.
When you are ready to serve,
Remove the fish from the refrigerator 15 minutes before cooking. This will result in much more moist, evenly cooked flesh. If you cook fish cold from the refrigerator, it takes longer to cook and ends up drying out.
Heat a heavy-based frying pan until very hot. Season the fish with a little salt and the pepper. Place the oil in the pan, immediately add the fish, presentation side down, and sear briefly for 10 seconds, then remove from the pan and place each piece, seared side up, on a square of baking paper. Place on a wire rack on a baking tray (the rack will allow the hot air to circulate around the fish and cook it more evenly) and
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