2 × whole fl ounder (ask your fi shmonger to gut and scale them)

Sea salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

¹⁄³ cup tarragon leaves

¹⁄³ cup chives cut in 2 cm lengths

¹⁄³ cup chervil leaves

2 tomatoes, seeded and diced

85 ml extra virgin olive oil

25 ml lemon juice

1 teaspoon coriander seeds, crushed

8 basil leaves, finely sliced

1. To make the sauce vierge, prepare the tomatoes by making a little cross at the base of each with a sharp knife, then placing them in a saucepan of boiling water for 10–15 seconds. Transfer immediately to a large bowl of iced water for 30 seconds and then carefully remove the skins. Allow to cool then remove seeds and dice. Set aside.

2. Gently warm (but don’t boil) the oil in a saucepan. Remove from the heat and add the lemon juice, coriander seeds, basil and tomato, stirring to combine. Reserve while you cook the fish.

3. Season fish with a little salt and pepper and melt the butter on a preheated fl at grillplate. Brush the fish with oil then cook over medium–high heat, turning once, until just cooked through. This should take about 5 minutes on each side (check by putting the point of a sharp knife through the thickest part of the fi sh and sneaking a look).

4. Mix together the tarragon, chives and chervil.

5. Serve the fish on individual plates, spooning the sauce on top with a scattering of the herbs.