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

Use the poaching liquid to make a sauce, or coat fillets of plaice in egg and breadcrumbs and pan fry in butter and a little oil. FAQs about BBC Food ...

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.

Cook the plaice fillets for approx. 5 to 6 mins until golden brown. Remove the fish into kitchen paper and dry off any excess fat. Serve with the herb mash, tartare sauce and a wedge of lemon.