Grilled Plaice with Caper, Lemon and Parsley Butter [#240]

Lovely fresh plaice available today, so we adapted a Mitch Tonks' recipe for grilled Dover Sole. Sadly, the budget can't quite run to Dover Sole, and plaice made a very pleasant substitute. Incredibly easy - butter a baking sheet and season, put the fish on the sheet and brush it with melted butter, and season again. Grill under a really hot element for about 5 to 6 minutes until golden brown and the flesh flakes easily. Serve on a hot plate, and spoon over a simple sauce of a little melted butter seasoned with the zest and juice of half a lemon, a dessertspoon of salted capers (rinsed), black pepper and lots of finely chopped parsley. Fluffy mash is essential with this, to soak up all the buttery, lemony juices, and some lovely, seasonal, purple sprouting broccoli added colour and a lovely bitter note to proceedings. I wish we lived by the sea, so we could eat fresh fish every day. Fish is good for the brain too, so I am virtually force-feeding poor old Hubby with the stuff.