Dab has a fresh, succulent flavour and is the smallest of the flatfish from the waters around Devon. It is growing in popularity as a more sustainable and cheaper alternative to plaice. Usually grilled or pan-fried, it can also be baked whole, seasoned, wrapped loosely in foil with dobs of butter and a squeeze of lemon juice.<br> <br> Grill: Heat the grill to high. Cut the frills away from the sides of the dab using scissors. Lay the fish on a baking tray, dark skin up, drizzle with a little olive oil and sprinkle with some sea salt. Place under a hot grill for 5 minutes, or until cooked through and the flesh comes away from the bone when prodded. (You will need at least one fish for each person).<br> <br> Fillets pan-fried quickly in foaming butter with peas and small potatoes are a favourite with children too.<br>