A whole flat fish cooked in the oven in the steam from aromatic veg beneath, the liquor of which is transformed into a buttery sauce.

Whole flounder very simply pan-fried and served with melting discs of flavoured butter.

Strips of plaice fillet fried in a tempura batter and seasoned with Sichuan pepper, garlic, spring onion and chilli.

Quite obviously these are fishy versions of falafels and are served with a tahini based sauce.