This simply cooked fish receives an intense hit of flavour from the lemon rind and anchovies. There’s no need to add salt because anchovies are salty but add a sprinkle of pepper if you like.
- Place the coconut oil in a small frying pan over a medium heat.
- Add the fish, skin side uppermost and cook on a medium/high heat until the fish is is golden brown.
- Turn the fish over, lower the heat and cook until the fish has just turned from opaque to translucent. Lift out onto serving plates.
- Add the anchovy oil, anchovies, lemon rind and lemon juice to the pan. Heat through then pour the mixture over the fish and serve.