french bistro pan cooked fish.

mmmm a wonderful fave of mine and o so healthy

you can use bream fillets or rockling for this, a hardy fish is needed for the furious high heat sear needed for great charring so marinate fish in olive oil  salt pepper for an hour then heat nonstick pan to high heat add fillets and sear till slightly golden as in pic

meanwhile add some butter white wine to a small pan and simmer with a broken garlic clove fresh dill and a pinch of salt till hot and reduced by half, all to taste as ive always said!
but it should lean to the lemony side but not too much 

pour sauce over fish serve with crispy salad and crusty french bread to sop up all of the wonderful juices

bon apetite.