Instructions: Remove the entrails if the fishmonger hasnt done so.

Open the cavity in the upper part of the fish under the gills.

Draw out the insides and clean away any blood.

Wash the fish thoroughly in cold water.

Cut off the fins using kitchen scissors.

Make a cut across the tail through the skin on the dark side.

Dip your fingers in salt to help grip the skin and gently work them under the black skin from the tail upwards so you can grasp the skin firmly.

Hold the fish down firmly with the other hand then pull the skin upwards towards the head.

Repeat for the white side (this isnt necessary unless the fish is very large).

If you prefer the fishmonger will skin the fish in this way for you.

Mix together the melted butter lemon juice and plenty of black pepper.

Brush both sides of the sole with this mixture.

Grill for about 3 to 4 minutes on each side basting to keep the fish moist.

Do not overcook.

Serve immediately.

Serves 4

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