Grilled Dover Sole

[Fish and Shellfish]

1 Dover sole per person

melted butter

salt and freshly ground black pepper

lemon juice

1. Make a cut in the belly near the head of each fish and remove entrails. Wash thoroughly in cold water.

2. Now skin the fish, place the fish on a piece of greaseproof paper and pour a little pile of salt beside it. Snip off the fins with scissors. Make a cut in the black skin just above the tail, making sure you cut just the skin and not the flesh. Dip your thumb and index finger in the salt and work them under the skin until you have lifted enough skin to be able to get a firm grasp on it. The salt prevents the skin slipping from your grasp. Using a tea towel to help you get a good grasp, pull the skin off the fish in one sharp tug. Repeat for the pale side of the fish. This will prove a little more difficult and is not strictly necessary.

3. Preheat the grill. Brush the grill pan and one side of the fish with the melted butter. Season with salt, pepper and lemon juice and place under the hot grill for about 4 minutes. Turn over and brush the other side with butter and grill again.