Whole Dover Sole & Jersey Royal Potatoes

Dover Sole is a lovely fish - great texture, great flavour, four fillets and easy to cook.

If you're one for filleting fish, there are two on top and two below. Or, you can cook it whole ...

Give the fish a good wash, slit just behind the gills and pull out the guts. If you're squeamish about your food looking at you, remove the head. Also, there's a skirt of spines around the edge which can be removed - I chose not to as it's easy to just pull aside when on the plate.

Prepare any vegetables you want with the fish, since it will only need something like 10-12 minutes to cook through. I went with some purple sprouting broccoli, which is bang in season, and a few Jersey Royals. They're potatoes. Special potatoes. For a full run down on Jersey Royals, hop over to their website.

So, your vegetables are not far off ready, under a pre-heated grill push your fish in.

I go with about 200-225C and have the fish about 6 inches from the heat. This will cook through quickly and indicate that the cooking process is going well by scorching and bubbling the skin.

After about 5 minutes, flip the fish over and cook the underside.

I also made up a little butter sauce with butter, lemon juice, capers and chopped parsley.

Serve up, fish as the main piece, sauce over, vegetables around the side.

To eat the fish, pull the skirt away and then gently draw the fillets from the top away from the bones. Now, lift the whole bone structure off whatever is left on the plate and enjoy the fillets from the underside.