Next: boil a few potatoes.
Then sear the fish (the recipe said sea bream, but I had sea trout) in a lightly oiled pan, skin side down. When the skin is nice and crisp, turn off the heat and turn the fish. It will be done in a minute.
In the meantime crush the potatoes with a fork and add some olive oil. The recipe also asked for some spring onions, but I didn't have any, so I finely cut half a shallot and sweated that for a minute and added to the mash. `For color I added some parsley as well.
PS Don't forget, like I did, to serve with lemon wedges!