Try Oliver Dunne's tasty fish dish.


  • 4 plaice fillets
  • 1 large onion (diced small)
  • 20 g butter
  • 1 splash white wine
  • 1/2pt fish stock
  • 1 bag frozen petit pois
  • 1 bunch mint
  • 125 g crème fraiche
  • 1 baby gem lettuce
  • 100 g smoked bacon lardons


  • Sweat the onions in the butter for 1 minute add the white wine and reduce until its nearly evaporated, add the fish stock and continue to boil until it is reduced by half.
  • In a separate pan fry off the bacon lardons until golden brown and strain off excess fat.
  • Add the lardons to the reduced fish stock. Heat up a large frying pan and cook the Plaice fillets 1-2 minutes either side.
  • Put some off the peas into the fish stock and cook for 1 more minute then add the crème fraiche, some chopped mint to taste and finally some of the sliced Baby gem lettuce.
  • Season with some salt and lemon juice and serve the plaice on top.