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. Remove the rack from your grill pan, then line the ...

Wash the fish and clean the slit by the head very thoroughly. Using a sharp knife, cut through the skin right around the fish, just where the ‘fringe’ meets the flesh. Be careful to cut neatly ...