Bring to the table and serve from the dish or lift the two fillets onto a hot plate and coat with the herb butter. Raise the tail and carefully lift the bone off the remainder of the fish.

A healthy and delicious meal of steamed fish and vegetables. Equipment and preparation: for this recipe you will need a two-tier bamboo steamer. Roll up each of the 12 plaice fillets and set aside.

Ask for 2 small whole plaice 400g-500g each. Get your fishmonger to strip the dark skin from the top side of the fish before you leave the shop. Remove the rack from your grill pan, then line the ...

Many white fish (cod, haddock, plaice and other flatfish ... the fish should look bright and appealing. A white fish fillet should be a uniform colour with no discolouration and a pleasant ...

Suffolk magazine's resident chef Linda Duffin (aka Mrs Portly) is a food writer, recipe developer and cookery school owner based in rural ...