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: ...

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, ...

In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften. Add the minced garlic and cook for a further minute before ...

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 ...

tartare sauce see On The Side below small capers chopped parsley Blend the two mustards in a small bowl. Place some flour on a dinner plate, season the plaice fillets and dip either side in the flour ...

"The breadcrumb topping works with just about any fish you can get your hands on, so do rely on your fishmonger to recommend what’s freshest." This weekend’s herb breadcrumbed plaice with parsley ...

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 ...

To make the plaice meatballs, bring water to a boil in a saucepan, then add the plaice fillets (1) and boil them for 1 minute. Use a slotted spoon to drain them (2), place them on a cutting board, and ...

13:10, Thu, May 16, 2024 Updated: 13:22, Thu, May 16, 2024 A poll of 2,000 adults found 53% are 'clueless' about fish - despite 67% consuming it at least once a week. But how do you compare? Are you ...

A recent survey of 2,000 adults revealed that over half (53 per cent) are 'clueless' about fish, even though two-thirds (67 per cent) eat it at least once a week. But where do you stand? Are you just ...