Alastair Hendy's Butter-grilled Plaice

Seaside simplicity: a freshly herby and succulent classic.

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   1. Ask for 2 small whole plaice 400g-500g each. Get your fishmonger to strip the dark skin from the top side of the fish before you leave the shop.
   2. Remove the rack from your grill pan, then line the tray with foil and sit the fish, flesh side up, on the foil.
   3. Prepare 4 tbsp chopped soft-leaved herbs, a mixture of parsley, chives, chervil, dill and tarragon. Melt 100g butter in a small pan, fold in the herbs and remove from the heat.
   4. Salt and pepper the plaice and brush them all over with the melted herb butter. Pop under a preheated hot grill and cook for about 5 minutes or so, depending on how fat the fish are. Brush with more butter again halfway through. Check for done-ness by parting some flakes of flesh at a thick part with the tip of a knife – they should look white, not translucent. Serve with a squeeze of lemon and any remaining melted herb butter poured over.
   
   ALTERNATIVELY Grill 2 large whole plaice (800g-900g each) in the same way to serve 4. These may take up to 10-12 minutes to cook: test for done-ness as above. The method also works well for other flatfish.