Whole Grilled Plaice with Tapenade Butter, Spinach and Lemon Thyme Potatoes by Graeme Pallister Head Chef of Acanthus and No 1 The Bank restaurants within The Parklands Hotel, Perth

Cooking whole fish is surrounded by mystery and fear even within the industry these days. In my opinion it maximises the full potential of the fish, the soft fillets gently easing off the bone with the most unbelievable flavour just gets me so excited. So don't be scared give it a go and I promise there will be no turning back and your guests and family will worship you as a kitchen guru

The flavour of plaice will work well and hold its own with the strong flavours of tapenade, lemon thyme and rocket giving you a satisfying and healthy lunch and maybe a cheeky glass of chilled Sauvignon Blanc

Source your fish from your local fishmonger other ingredients should not be too difficult to find in supermarkets, for the best quality oils etc, I recommend you check out Provender Brown on George Street.

Ingredients
4 whole plaice around 300g each
250g Spinach
200g butter softened
4 tsp tapenade (buy ready made or see recipe below)
20 small new potatoes skin on
100g rocket leaves
Juice of one lemon
2 sprigs of lemon thyme
2 tblsp extra virgin olive oil

Preheat grill on full power

Combine tapenade and butter and smear onto fish, boil potatoes till just cooked and strain. Grill fish for 3 minutes, turn grill to half power and cook for a further 5 minutes all on the one side. Place olive oil in a heavy based frying pan gently heat and add potatoes, toss in the oil, shred the leaves off the thyme and add to potatoes, fry potatoes till lightly browned.

Blanch the Spinach in salted boiling water for 10 seconds strain and toss with some olive oil.

To serve place a small mound of spinach at the bottom of plate, place the plaice on top and spoon a little lemon juice over.

Add potatoes and a small bunch of rocket salad to finish, serve immediately.

Homemade Olive Tapenade Ingredients 20 pitted Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp anchovy paste (optional) Fresh cracked black pepper Instructions Mix well. Refrigerate and use within two weeks.