Smaller, flat fish are ideal for serving whole with a stuffing. Choose plaice, dabs, lemon sole, white sole or megrim. Allow one fish per person.
Stuffing: Tomato, Onion and Herb
Mix together finely chopped tomatoes, onion and thyme (or herb of your choice). Season.
Courgette, Ham and Dill: Mix together finely diced courgette, cooked ham and dill (or herb of your choice) and seasoning.
Mushroom, Onion, Brown Crumbs: Mix together sliced mushrooms, chopped onion, parsley and brown bread crumbs. Bind with a little melted butter.
To prepare the fish use a sharp knife remove the head. Cut from top to tail of the fish in as far as the bone. Now cut towards each side to make a pocket.
Fill the pocket with the stuffing of your choice. Brush with melted butter.
Cook the fish in a moderate oven 190°C/350°F/Gas 5 for 12-15 minutes.
Serve with finely chopped herbs.