Baked flatfish with herb butter and foragers salad

For the salad and dressing: wash and dry leaves; transfer to a large bowl. Next, make the dressing. Combine oil, chosen vinegar and crushed garlic, then season to taste with salt and pepper. Toss the greens with enough dressing to make the leaves glisten. Set salad aside.

For the fish: preheat the oven to 180C/160C fan/gas 4. Wash fish thoroughly. Using a sharp knife, neatly cut skin around edge of fish where the fringe meets the flesh. Make sure you cross the side cuts at the tail.

Sprinkle fish with salt and pepper and lay in 1cm of water in a shallow baking tin. Cook for 20–30 minutes, adjusting time according to size of fish. The water will have almost evaporated when the fish is cooked. (See Cook’s Tips) Set aside.

Just before serving, melt butter in heavy-bottomed saucepan and stir in herbs. Fetch the fish and gently pull its skin off from the tail end. Lift fish onto hot plates and spoon over herb butter, reserving a little. Serve immediately with extra butter on the side.