We like to keep it simple with most of our recipes. A classic for plaice is simply pan-frying the fillets Meanwhile, season plaice fillets and dust with a little plain flour.

Rapeseed oil is great for cooking fish, it has a higher 'flash point' than olive oil, so can get a lot hotter before burning, giving you a lovely crispy skin.

- Dry the fillets with a little kitchen paper to remove excess moisture
- Heat a drizzle of oil in a pan.
- Add the fillets skin-side down and cook for 3 minutes or so
- Carefully turn over and cook for a further 3 minutes, or until cooked (this will depend on the thickness of the fillets. Once cooked lift them out onto warm plates
- Add a knob of butter to the pan, a squeeze of lemon, some chopped parsley and a few capers (optional). Drizzle over the plaice and serve on crushed baby potatoes

Allow 4-500g of whole fish per person - remember you will lose around 50% of the weight of the fish if you have it filleted