Grilled Plaice with Dukkah and radishes

Serves 4

Standard-sized plaice are not ideal for cooking on the barbecue as the flesh tends to be a bit soft, but if you manage to get your hands on a big, diver-caught plaice that can weigh 2-3 kgs you can treat it just like a brill or turbot. Great chunks of fish like this need simple preparation and I've seasoned the fish here with a nutty spice mix used in Middle Eastern cooking.

If you can't get hold of large plaice then you could use any firm-fleshed fish like brill, turbot, sea bream or John Dory. It's probably worth making a quantity of Dukkah and storing it in an airtight jar – it will keep for a month or so.

4 steaks of a large plaice weighing about 300g each or another firm-fleshed fish
Vegetable or corn oil for brushing
Sea salt and freshly ground black pepper
20-30 radishes, washed and discoloured leaves removed

For the Dukkah

50g shelled pistachio nuts
25g hazelnuts
25g flaked almonds
25g pinenuts
25g sesame seeds
tbsp fenugreek seeds
tbsp coriander seeds
A good pinch of saffron strands
12 black peppercorns, coarsely ground
25g sea salt flakes
tbsp caster sugar
1 tbsp thyme leaves

To make the Dukkah, lightly toast all of the nuts, then coarsely blend them in a food processor; add the other ingredients and give it all a quick blend again, making sure that the mixture has a nice coarse texture.

Preheat the barbecue, brush the fish with oil and season. Cook for about 7-8 minutes on each side depending on the thickness of the fish.

To serve, just scatter the Dukkah over the fish and serve with the radishes.