In most cases these Piper are only your local wharf away. This dish is a super way to introduce kids to the joys of fishing, cooking and of course sourcing your own food from our shores. The reason for spiking the bill through the tail is to help spring the flesh from the frame of the fish after cooking.
Step 1: Cooking and Serving
Turn the flat top of your BBQ to medium.
Scale the piper, remove the guts, rinse in a little salt water and then pat dry. Spike the bill of the piper through the tail. Season the piper with salt and pepper, dust with a little of the flour, then pat off any excess flour. Add a little canola oil to your flat top. Cook your floured piper for 3-4 minutes each side. Keep warm.
Add the butter, lemon zest, garlic and capers to a saute pan or small pot and cook on a medium low heat for a minute or so before adding the parsley, basil and a squeeze of lemon juice. Remove from the heat.
To serve, divide out the cooked piper onto warm plates then spoon over the rustic butter sauce. Serve immediately with a wedge of lemon and a bit of crusty bread for dipping.
Photography by Kieran Scott