Bread-crusted King George whiting with ratatouille

Method

1. Using a sharp serrated knife, cut four slices, each about half a centimetre thick, along the length of the loaf - this may seem a little difficult at first, but a sharp knife, stale bread and a little patience will get you there.

2. In a small saucepan, melt the butter, season well and add the garlic and lemon zest, and mix. Generously brush the butter onto one side of each slice of bread, lay the fish fillets on top, skin-side down pressing firmly. Trim the excess bread from around the fillets, and brush the flesh of the fish with butter. Flip over the entire thing so you can brush the underside of the bread generously with butter. Sprinkle the parsley on this side (the bread side).

3. Heat a non-stick frying pan over a medium heat and fry the fillets bread side down for about 4 minutes (take care; don't let the bread burn), then flip over briefly to finish the cooking and remove from the pan. Serve with the warm ratatouille and a good squeeze of lemon.