Marinated Baby Soles

Ingredients:
* 6 Dover sole, about 250 g (8 oz) each, dark skin removed
* 150 ml (1/4 pint) fresh lime juice
* 150 ml (1/4 pint) dry white wine
* 1 tablespoon clear honey
* 8 tablespoons groundnut oil
* pinch of ground allspice
* 2 teaspoons soy sauce
* salt and pepper

To serve:
* lime wedges
* coriander sprigs

1. Put the sole in a shallow dish. Combine all the remaining ingredients, except the lime wedges and coriander sprigs, and pour over the fish. Cover and leave in the refrigerator or a cool place to marinate for 3 hours, turning 2-3 times.
2. Remove the fish from the marinade and cook on the oiled grill of a preheated barbecue for 5 minutes on each side, constantly basting with the marinade. Serve very hot, garnished with lime wedges and coriander sprigs.

Serves: 6

Note: Baby Dover sole are often called 'slip' soles by the fishmonger. If you cannot find them, buy fish as small as possible and allow a few more minutes' cooking time.

Variation: The same recipe can be used for small whole plaice or lemon sole, or for plaice fillets which should be rolled after marinating and put on skewers.