Defrost and gently squeeze water out between flat palms.
Season with pinch salt and pepper and fry with a drizzle of oil till almost done. Remove from pan.

Add butter to pan, saute garlic, then add in marinade and heat through.
Add in cream and bring to boil.

Add fish into the pan and allow sauce to thicken.
When serving, pour extra sauce in a gravy boat and serve alongside the fish.
(Do not add any salt, lemon or chillies to sauce as it's very well seasoned already.)