Fogg may have been fastidious about his daily serving of boiled fish with sauce, but the very idea brings to mind a fair few school dinners my tastebuds would rather forget. Pallid plaice begone — catch of the day is
Put the sugar, chilli, spices, lemon peel, vinegar and water into a pan and place over a low heat until the sugar has dissolved. Bring the liquid to a gentle simmer for a few minutes, then add the gooseberries. Give them a good stir, then cover and leave to simmer for 6—8 minutes.
Using a slotted spoon, remove the gooseberries from the pan and place them in a clean bowl, leaving the spices in the syrup. Boil the liquid until it is thick and even more syrupy, then carefully pour it into the bowl with the gooseberries, removing the whole spices as you do so. Mix well and set aside to cool.
Put the fish on your grill pan, skin side up, and place under the grill.
Serve with lemon wedges and
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