Place the butter into the centre of square piece of clingfilm. Create a little parcel of butter, rolling the clingfilm around it and twisting the ends closed. Shape the little fat log, imagining that you will be slicing the set butter into 4 equal-size discs later once it has set. Place in the fridge for at least an hour.

When ready to cook, pat the fish dry with good quality kitchen paper. Season both sides with salt and white pepper.

Melt the butter (not the one you have prepared) in a non-stick pan and once hot, place the sea bass in the pan skin side-down.

Cook until the skin is crispy, then gently turn the fish over, cooking the flesh side. Note: this does not take long, the fish will cook very quickly.

While the fish is cooking, unwrap the butter and slice into 4 equal-sized discs.

Serve immediately with the flavoured butter discs on top of the fish (2 per piece) and use a microplane to finely grate over fresh lime zest.