Directions

1. Start by skinning the sole. Pat the fish dry with paper towel. At the base of the tail, make a small incision between the skin and the meat to create a small tag you can grip on to. Using some paper towel, grip the skin and pull backwards along the body of the fish, holding down the tail with your other hand. The skin should peel off in one piece. Repeat for the other side.

2. Next, trim the outermost fins off with a sharp knife or pair of scissors. Cut in the opposite direction of the fins, working from the tail towards the head.

3. In a pan, add the sake, mirin, miso paste, honey and soy. Whisk together over a medium heat until it’s all dissolved into one liquid.

4. Let the marinade cool, then pour over the lemon sole. Leave to marinade for at least two hours.

5. Preheat the grill to 220C. Add foil to a hob-safe baking tray. Pour over a tbsp of sesame oil, then add the lemon sole. Place over the hob and fry the fish in the baking tray for 2-3 minutes. Place in the oven under the grill, about 8 inches below and cook for 12 minutes, occasionally basting.

6. Remove from the oven, and plate up. Garnish with sesame seeds and chopped spring onion, and enjoy!