Grilled megrim with garlic, parsley and mint

You Will Need - Serves 2

50 g / 2 oz butter

2 megrim sole, weighing about 500 g each

2 cloves garlic, finely chopped

Small handful of parsley

Small handful of mint

Squeeze of lemon

Salt and pepper

To Make

Pre heat the grill to high.

Melt half the butter in a pan large enough to take the fish.  Add the fish to the pan, white side down and cook gently for 4-5 minutes.  Baste the fish with the butter then place the pan under a hot grill for 5 -6 minutes until the thicker top side is starting to crisp and bubble.  Remove the fish from the pan and place onto a serving dish.

Add the remaining butter to the pan, then add the garlic when the butter is foaming.  After a minute when the garlic is just turning golden add the parsley and mint and finish with a squeeze of lemon and spoon over the fish.

Boiled potatoes sprinkled with just a little parsley are a perfect accompaniment and can mop up some of the wonderful garlicky butter on the plate. I also think the texture of the boiled potato and soft fish work well together.