1. Mix the polenta with the garlic powder and season with salt and pepper. Roll the plaice fillets in the polenta and set aside.

2. Heat a frying pan until very hot, add the butter and melt it to a foamy, bubbly stage. Fry the fish, allowing a good three minutes depending on the size of the fillets. Flip and repeat on the other side.

3. Grill some halved vine tomatoes and lemons on a griddle pan and serve alongside the fish. Gooseberry chutney or salsa verde would be good too.