1 portion

1 whole fresh flounder or sole

1 chilli, de-seeded (optional) cut thinly

1 clove garlic, sliced thinly

1 lemon

2 sprigs fresh thyme, parsley or coriander

Salt and freshly ground pepper

Good quality oil


Preheat the grill on your oven to hot and place the oven rack about two down (allowing enough room to fit fish).

Wash the fish under cold water and pat dry.  Using a sharp knife on the dark coloured skin slash the skin 2-3 times across the fish and then cut another 2-3 times in the other direction. 

Lightly drizzle enough oil to coat both sides of the fish.  Place the fish cut side up on a baking tray.  Sprinkle with a little chopped chilli, garlic slivers, and a little of the chopped herbs.  Season well with salt and pepper, a squeeze of lemon juice and place under the hot grill until the skin begins to bubble and the flesh turns from an opaque white to a solid white (about 5 minutes depending on the thickness of the fish). 

Remove from the oven, using a fish slice carefully transfer the whole fish to your serving plate and drizzle over any juices.  Serve with more fresh lemon and crunchy salad.