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 ...

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, ...

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: ...

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 ...

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 ...

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 ...

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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 ...