4 Servings
600g butterfish fillet in 4 pieces
300g Shimeji mushrooms
plain flour for dusting
6tbsp olive oil
2 garlic cloves, finely sliced
1 small fresh chilli, finely chopped
55g butter
juice of 1 lime
2tbsp chopped coriander
salt & pepper to taste

Dust the fish with flour and shake off any excess. Heat the oil in a frying pan and fry the mushrooms for 2 minutes,
then add the garlic and chilli and fry for a further 2-3 minutes, stirring from time to time. Fry the fish in the butter for
a couple of minutes on each side. Season with some salt and pepper and the juice of the lime. Finish the mushrooms
by stirring in the coriander and some salt and pepper. Serve the fish and mushrooms together.