Curried Fish Fillets

For 4 servings
2 fish fillets, about 700-900 g, 2 cm thick each cut in two, thawed if frozen
2 spring onions, finely chopped, plus extra to garnish
2 small garlic cloves, finely chopped
1 tsp curry powder
1/2 - 1 tsp salt
good pinch cayenne
25 g butter or margarine
1 tbsp olive
plain flour, for coating
lemon wedges and parsley sprigs, to garnish

Preparation
1. Pat the fish dry with kitchen paper and reserve.
2. Mix onions, garlic, curry powder, salt and cayenne. Rub into both sides of each fillet. cover then chill 1 hour.
3. Heat butter and oil in heavy frying pan. Coat fish on both sides with flour. Cook the fish carefully for 3-5 mins until brown on both sides.
4. Sprinkle with chopped spring onion and serve with lemon wedges and parsley sprigs to garnish.
Be careful not to overcook the fish or it may break up and become dry.

Tips:
To thaw frozen fillets or staks in a microwave, set on defrost for 7-8 mins. Separate as soon as possible then cover with kitchen paper to help absorb liquid. Remove from oven as soon as thawed.