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Fish fillets rolled with a coarse green olive and herb tapenade, oven-baked in white wine and served with roasted tomatoes.
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
Pan-fried plaice fillets served with white crab meat herbs and samphire, finished with a savory brown crab meat sauce.
Seared plaice served on softened butter beans, lightly spiced with lemon, thyme, mint, and a touch of crème fraîche.
Pan-fry and roast plaice fillets, serve with simmered creamed savoy cabbage, crispy sautéed new potatoes, and a warm tomato-herb oil.
A fragrant Moroccan-style fish dish with homemade ras-el-hanout, served over fluffy pomegranate and pistachio couscous.
Pan-seared spiced plaice served with sautéed potatoes and a fresh raspberry-dressed salad.