Dabs

The dab is a modest fish but fisherfolk have a soft spot for it. It's on the small side - too small to fillet, for instance, and it looks pretty plain. But a decent dab (or two) grilled on-the-bone and served whole would make a very passable meal. It has sweet-tasting white flesh. And it's abundant so there are no sustainability issues. Jamie Oliver does Dab with asparagus and Tom Aikens does it with artichokes. It's called poshification.