SHOPPING LIST: Cooking Skills: Fish and Shellfish 1, Chapter 2 (Pan-Frying Fish)

Skin-on sea bass fillets, skin-on salmon fillets, plaice fillets, mackerel fillets, plain flour, butter, rapeseed or sunflower oil, lemons, capers, flat-leaf parsley, wholegrain mustard, cherry tomatoes, red onion, flaked sea salt, black pepper, a non-stick frying pan and a flexible fish slice.

Pan-fried sea bass with crisp skin (2 portions)
[ ] 2 skin-on sea bass fillets (about 120 g each)
[ ] 1 tbsp rapeseed or sunflower oil
[ ] ½ tsp flaked sea salt
[ ] 1 lemon, cut in wedges

Crispy-skin salmon (2 portions)
[ ] 2 skin-on salmon fillets (about 150 g each), pin-boned
[ ] 1 tbsp rapeseed or sunflower oil
[ ] ½ tsp flaked sea salt
[ ] 1 tbsp butter
[ ] 1 tsp lemon juice

Plaice meunière (no wine) (2 portions)
[ ] 2 plaice fillets (about 150 g each)
[ ] 2 tbsp plain flour, seasoned with salt and pepper
[ ] 40 g butter
[ ] 1 tbsp rapeseed or sunflower oil
[ ] 1 lemon, juiced
[ ] 1 tbsp capers, rinsed
[ ] 1 tbsp chopped parsley

Mackerel with mustard and a tomato salad (2 portions)
[ ] 2 mackerel fillets, skin on
[ ] 2 tsp wholegrain mustard
[ ] 1 tbsp rapeseed or sunflower oil
[ ] 200 g cherry tomatoes, halved
[ ] ½ small red onion, thinly sliced
[ ] 1 tbsp lemon juice
[ ] 1 tbsp olive oil

For the experiments
[ ] Extra butter
[ ] Extra lemons
[ ] A flexible fish slice