In a small bowl, mix together the softened butter, minced garlic, chives and chopped wild garlic leaves. Set aside. Season the plaice on both sides with salt. Heat a large non-stick pan over ...

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 ...

I’ve always thought of plaice as a totally underrated fish. It has beautiful rusty red spots, and it is so sweet and tender, mostly because it dines predominantly on small shrimp. On the other hand, ...

Preheat the oven to 190°C/Gas Mark 5. Turn the fish on its side and remove the head. Wash the fish and clean the slit very thoroughly. With a sharp knife, cut through the dark skin right round the ...

A I would recommend you try a cross between poaching and steaming the fish called “en paupiette” which is basically cooking inside an aluminium foil and baking parchment parcel. The fish firstly needs ...

Easy seafood ideas: hake with olives and preserved lemon, mussel and clam curry, roast plaice with salsa verde, and spicy mackerel Prep 10 min Cook 25 min Serves 4 1kg mussels 500g clams – palourde or ...

WE'RE incredibly lucky to have such a variety of fresh fish and seafood readily available to us in UK waters. Plaice is a longstanding favourite and staple of British cuisine with the UK being one of ...

Butter beans are large, creamy-coloured beans that have a soft, floury texture that makes them extremely versatile. They actually go surprisingly well with the plaice in this dish and save you having ...

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: ...