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.

Fresh breadcrumbs and grain mustard combine to create an inspired crust for plaice fillets in an otherwise classic and simple dish.

A delicate way to cook a whole Dover sole, brill or other flat fish in the oven.

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