Grilled Dover Sole

For me, the sole is the greatest of all fish – with a price to match. That wonderful, near-gelatinous texture, the sweet, faintly uric flesh. Forget Escoffier and his 155 ways with this beautiful flat fish. You want it grilled, with butter and a good squeeze of lemon. This is a treat and demands to be served with peas and sautéed waxy potatoes.