Baked Plaice or Sole with Herb Butter

This is a master recipe which can be used not only for plaice and sole but for all very fresh flat fish, e.g. brill, turbot, dabs, flounder and lemon sole. Depending on the size of the fish, it may be served as a starter or a main course. It may be served not only with herb butter but with any other complementary sauce, e.g. Hollandaise or Beurre blanc.