Lennox Hastie’s grilled whole flounder with pil-pil and capers

“Grilling a whole fish over fire is one of life’s quiet pleasures,” says Hastie. “The flounder’s delicate flesh takes on the heat slowly, the skin crisping while the meat within steams in its own juices. Once rested, I pour over warm olive oil scented with garlic and chilli, whisking it into a light emulsion or classic Basque pil-pil. A scattering of capers, parsley, and lemon brings it all together.”

Note: Cooking over charcoal adds depth of flavour; alternatively,…