1 cedar plank, untreated
1 whole fish fillet (450g – 700g)
1 tablespoon olive oil
1 teaspoon smoked paprika
small bunch of dill leaves
1 lemon, sliced
salt and black pepper, freshly ground
Freshness is key. Use the freshest fish you can find. If purchasing a whole fish, the eyes must be clear, the gills bright red and the scales shiny.
Get to know your local fishmonger or deli and ask them questions like, where the fish comes from and how it was caught.
Serve with herb-roasted potatoes, sugar snap peas or par-grilled brussels sprouts.
