Pescado al Ajillo (Garlic and Lime Fish with Coriander)

• 300 g White fish fillet, skinless
• ½ tsp Fine sea salt
• ½ tsp Ground cumin
• 1 tbsp Olive oil
• 40 g Butter
• 3 cloves Garlic
• 1 medium Lime
• 10 g Fresh coriander
• 4 pieces Corn tortillas

1. Pat the fish dry, then season all over with the fine sea salt and ground cumin. Peel and thinly slice the garlic. Zest the lime, then juice it; roughly chop the fresh coriander.
2. Warm the corn tortillas in a dry frying pan over medium heat for 20 to 30 seconds per side, then stack and keep warm. Wipe out the pan if needed.
3. Heat the olive oil in a large frying pan over medium-high heat. Add the fish and cook for 2 to 3 minutes per side, until opaque and just cooked through. Transfer to a plate.
4. Reduce the heat to medium and add the butter to the pan. Once foaming, add the garlic and cook for 30 to 60 seconds until fragrant but not browned. Stir in the lime zest and lime juice, scraping up any browned bits to make a glossy sauce.
5. Return the fish to the pan and spoon the sauce over for 30 seconds to glaze. Take off the heat and stir through the fresh coriander. Serve straight away with the warm corn tortillas for mopping up the sauce.

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