First make the maître d’hôtel butter. Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in greaseproof paper or tinfoil, screwing each end so that it looks like a cracker. Refrigerate to harden.
Heat the grill pan. Dip the fish fillets in flour which has been seasoned with salt and freshly ground pepper. Shake off the excess flour and then spread a little butter with a knife on the flesh side, as though you were buttering a slice of bread rather meanly. When the grill is quite hot but not smoking, place the fish fillets butter side down on the grill; the fish should sizzle as soon as they touch the pan. Turn down the heat slightly and let them cook for 4 or 5 minutes on that side before you turn them over. Continue to cook on the other side until crisp and golden. Serve on a hot plate with some slices of maître d’hôtel butter and a segment of lemon. Maître d’hôtel butter may be served directly on the fish, or if you have a pretty shell, place it at the side of the plate as a container for the butter. Garnish with parsley.
© 2001 Darina Allen. All rights reserved.