• 1 lb (450 g) very fresh fish, e.g. wild Irish salmon, cod, turbot, large sole, sea bass or grey sea mullet
• olive oil
• finely chopped parsley, thyme, chives
• finely grated rind of 1 small lemon
• salt and freshly ground pepper

4 ovenproof main course plates

Season the fillet of fish with salt and freshly ground pepper half an hour approx. before cutting; chill in the fridge to stiffen it.

Preheat the oven to 230°C/450°F/regulo 8.

While the oven is heating, brush the plates with olive oil. Put the fillet of fish on a chopping board skin-side down; cut the flesh into scant ¼ inch (5 mm) thin slices down onto the skin. Arrange the slices on the base of the plate but don’t allow them to overlap or they will cook unevenly. Brush the fish slices with more olive oil, season with salt and freshly ground pepper and sprinkle each plate with a little freshly chopped herbs and lemon zest. Put the plates in the fully preheated oven and cook for 3 minutes; you might like to check after 2 minutes if the slices are exceptionally thin. The fish is cooked when it looks opaque.

Rush it to the table, served with crusty white bread, a good green salad and a glass of dry white wine.