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Transfer pan to a rack to cool.
Bring the artichoke pan to a boil.
Stir the lemon zest through and remove from the pan to a small bowl.
Return the pan to a medium-high heat and add a tablespoon of oil.
Return the pan to a medium-high heat with 25g butter.
Heat the oil in a frying pan to a medium heat and put in the brioche.
Carefully transfer the fish fillets from the frying pan to a warm serving dish.
Bring the pan to a simmer and cover with a lid.
Increase the heat to bring the pan to a gentle simmer.
Return pan to a low flame for a minute, but remove before eggs become entirely dry.
Return the sauté pan to a medium-high heat with a tablespoon of oil.
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