Wash the potatoes with the skins on and cut them up into pieces about 3cm. Put in a pan and pour in water to cover the potatoes and then an extra 4 or 5 centimetres. Bring to the boil, then simmer for about 15 mins until the potatoes are tender.

Put 30g butter at room temperature into a medium sized pan Chop the parsley including the stalks and add to the butter. Zest a lemon on to the butter and parsley, preferably with a lemon zester if not a grater will do. Add a pinch of sea salt and then mash everything together with a fork.

Pre-heat the grill on high setting. Line the grill tray with foil and place the fish fillets skin side. Dot the herb butter over the plaice. Season with salt and pepper. Grill for 5-6 mins.

Drain the potatoes and put back in the pan. The residual heat in the pan should dry any excess water. Toss the potatoes in the pan to distribute the heat. Add a knob of butter and a pinch of salt and lightly roll the potatoes around to be coated.

Serve with garden peas/petit pois and a lemon wedge