• Skin the kippers and remove any obvious bones.
• Brush a grill grid with oil, place the kippers on top and arrange the onion rings on top.
• Beat the butter until pale and creamy, then gradually work the rind and juice of the lemon into the butter.
• Beat in the parsley and seasoning. Dot the lemon butter over the fish.
• Grill the kippers for 5-8 minutes. Garnish with lemon twists and parsley sprigs, and serve with a fresh green salad and wholemeal bread.

Cook's Tip

• To make an interesting, crunchy green salad, include some bean sprouts, fine strips of celery and sliced avocado with the lettuce and other traditional ingredients.