GRILLED SOLE WITH VENETIAN SAUCE

Of all the spectacular food markets in Italy, the one near the Rialto in Venice must be the most remarkable. The light of a Venetian dawn in early summer is so limpid and still that it makes each vegetable, fruit and fish luminous with a life of its own, with heightened colours and stencilled outlines. Even ordinary sole are striped with delicate lilac lights.

Enough for 2 people 25g (1oz) butter 1tbsp chopped parsley 2tbsp chopped mint A small clove of garlic Salt and pepper 2 medium-sized soles, skinned

For the Venetian sauce

Butter 1 large onion, thinly sliced A small glass of white wine A small glass of water Salt and pepper

Mash the butter with the parsley, mint and garlic; season with a little salt and pepper. Make two crosswise incisions on each side of the soles (which should be skinned on both sides), then press the prepared butter mixture into the incisions.

Now prepare the sauce. In a little butter in a pan melt the sliced onion; let it cook very gently so that it turns yellow but not brown; add the white wine and cook for 10 minutes; now add a small glass of water, and season.

Preheat the grill. Let the sauce continue to simmer while you grill the soles, allowing about 7 minutes for each side. Serve them on a hot dish, with the sauce poured over.