To prepare the plaice fillets with honey and aromatic herbs, start by halving the garlic and finely chopping sage, myrtle, ...

Plaice is available fresh or frozen and can be bought whole or as fillets. Plaice cooks very quickly - fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached.

Bake in the oven for 15- 20 minutes until caramelised. While the cauliflower is roasting in the oven cook the plaice. Pat the fillets dry with some kitchen paper to remove excess water.

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.

Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon.

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 ...