Cooking flatfish over a wood fire is a simple affair like most things once you know how, and its best kept basic.
First run the back of your knife over the skin of the fish from the table to the head removing any scales.
Now slash the upper side of the fish, go as deep as the bones. Rub a mix of sea salt and white pepper in the cuts, or a blend of your favourite herbs or spices.
Place on a hot grill over the fire, preheating the grill should prevent the fish sticking.
Cook over well established hot coals gently until the cuts expand and the revealed fish turns from a pale cool translucence, to a rich creamy white colour.
Your fish is cooked! No need to turn it and risk dropping half of it in the fire until its firm and cooked!
If you’d like to join me and learn the trade secrets of beach or boat fishing, please click here for the Fishing courses, both beach and boat fishing at sea in West Dorset.