If you can marinade the fillets for 24 hours all the more flavor  *  If you don’t have 24 hours – a marinade for one half hour will add flavor  *  A spice mixture of 3 Tbsp grated onion, 2 cloves of mashed garlic, 1 1/2 Tbsp of fresh ground coriander seed, 2 Tbsp yogurt, salt and fresh ground pepper and 1/2 the juice from a fresh lemon *  add 1 tsp tikka masala to the spice marinade if available  *  if you don’t have tikka masala in the cupboard it can be made by toasting 1/2 cinnamon stick with 5 cloves garlic, add 1 tsp fenugreek, 1 tsp smoked paprika and grind til fine  *  melt 3 Tbsp butter in a pan  *  when it bubbles add the fine spice powder and cook for 1 minute  *  Add 6 Tbsp of tomato paste and blend it into the butter mixture with a small whisk  *  Add 1/2 cup of water in two additions and keep on whisking until smooth  *  simmer for 3 minutes until the mixture is a pale red brick  *  Whisk in1 cup of cream if you have it and simmer for about 10 minutes  *  this should reduce the sauce by a quarter  *  remove from heat and set aside – this is a great marinade for the fish for however long you can  *  Let’s cook the fish  *  heat a mixture of 50 -50 oil-melted butter in a large skillet  *  Brush off most of the spice mixture from the fillets and saute them in the oil/butter for 3 to 4 minutes on each side – or until they are done  *  Remove the fillets from the pan to a plate *  Add the remaining marinade to the skillet and cook, stirring often, until a sauce is formed  *  Return the fish to the pan and add the juice from remaining 1/2 lemon  *  Cook briefly until the fish is fully heated and the flavors come together  *  best served with rice and additional slices of lemon