Get grilling: Preheat the grill to High. Lay
the plaice fillets, skin-side down, on an
oiled baking sheet, season with salt and
freshly ground black pepper and drizzle
with 1 tbsp of the oil. Grill the fish for
2-3 minutes (no need to turn).
Make the vinaigrette: While the plaice
is grilling, heat the remaining oil in a small
frying pan. Add the garlic and leeks and
fry over a gentle heat until soft and
golden. Squeeze in the juice from the
lemon, then take the pan off the heat.
Remove the fish from under the grill and
arrange on plates. Using a slotted spoon,
top the fish with the garlic and leeks. Heat
the vinaigrette for a further minute until
piping hot, then pour it over the fish and
finish with a good grinding of black
pepper. Serve with lemon wedges and
boiled new potatoes.