4 x 150g plaice fillets 2 knobs unsalted butter lemon wedges to serve Rinse the split peas in a sieve under the cold tap, then place them in a medium-size saucepan (ideally nonstick) with the cumin, ...

Preheat the oven to 250°C. Toss together the thinly sliced potatoes, onions and fennel in a bowl. Drizzle lightly with extra virgin olive oil, season with salt and spread evenly on an approx. 30 x ...

Fish lovers should try the roasted fillet of Cornish plaice at Gordon Ramsay’s Verre restaurant, where exquisite European fare is the order of the day. 1 Place the sliced potatoes in a small ...

4 very fresh plaice or sole on the bone 2 to 4 ounces butter 4 teaspoons mixed finely chopped fresh parsley, chives, fennel and thyme leaves Salt and freshly ground pepper Chef Darina Allen notes: ...

This can be served as a first course or as a main course, depending on the size of the fish. All flat fish are delicious cooked in this way, e.g. black sole, lemon sole, brill, turbot, dab and ...

1 Put the softened butter into a bowl then add the garlic, mustard, lime and seabeet. 2 Fold the mixture together with a spatula, giving it a good beating to make it light and creamy. 3 Roll the ...

This is a very nice way to prepare plaice. It’s OK grilled and nice tranches are good roasted on the bone, but I don’t think anything can beat it cooked in breadcrumbs. This somehow brings out the ...

Make your mash as you normally would and just before serving check the seasoning and add the chopped herbs. To serve: Heat the fryer to 170oC. Carefully place the breaded fish into the fryer. Do this ...

1 Put the breadcrumbs, parsley, garlic, lime zest, jalapeños, mayonnaise and seasoning into a food processor and pulse until blended but not pasty. 2 Lay the plaice fillets on an oiled tray, skin side ...