Pan-fried angelfish with lime zest salt is a very simple and delicious way to cook a fillet of fish.
I took one fillet of angelfish, you could use any nice firm white fish, dusted it with some flour seasoned with salt, pepper and lime zest. I heated about 3 tablespoons of sunflower oil in a pan and pan-fried the fillet of fish, flesh side down, turning once, until golden brown and cooked through.
In a pestle and mortar grind up the zest of a lime and a few pinches of Maldon salt.
Sprinkle generously over the cooked fish and spritz the juice.
I ate this with my crispy noodle slaw with honey & soy dressing.