Step 1: Reconstitute the currants in Verjuice, either overnight or on the defrost cycle of a microwave. Peel and chop onion, then chop parsley. Take rind off the lemon in wide strips and squeeze for juice.

Step 2: In a separate saucepan, combine currants, chopped onion, Extra Virgin Olive Oil, Verjuice, fresh bay leaves, sea salt, pepper, and lemon rind. Cook for a few minutes so the flavours amalgamate. If the lemon juice is overpowering, add some additional Extra Virgin Olive Oil.

Step 3: Place small quantity of flour (seasoned with sea salt and pepper) in a plastic bag and put another bag around this (in case the first breaks). Add the fish fillets to the bag and shake lightly to dust them with seasoned flour.

Step 4: In a fry pan heat the butter to a nut brown colour and add a dash of Extra Virgin Olive Oil to inhibit burning.

Step 5: Seal fillets fairly quickly on both sides. Place onto wide flat dish.

Step 6: Pour sousing sauce over the fillets. Top the dish with chopped parsley and allow it to sit for about half an hour to allow the flavours to meld. Serve at room temperature.