Lay the fish in a lightly oiled grill pan, brush with the melted margarine and season with pepper. Cook under a preheated moderate grill for 3-4 minutes, turning the fish once.

Heat the oil in a frying pan, add the spring onions and fry for 30 seconds, stirring, without browning. Add the mushrooms and stir-fry for 1 minute. Add the cucumber and lemon juice and heat through.

Arrange the fish on warmed serving plates and garnish with the lemon wedges. Serve with the mushroom mixture and grilled tomatoes.

If possible, buy whole plaice some of its flavour when and do the filleting yourself. skinned and filleted. It will take a little time but you will have the trimmings to make stock and your fish will stay fresher as it loses