A fresh and zingy dish of cured fish with a variety of picked herbs and a vinaigrette that could grace any salad.

A whole flat fish cooked in the oven in the steam from aromatic veg beneath, the liquor of which is transformed into a buttery sauce.

A delicate way to cook a whole Dover sole, brill or other flat fish in the oven.

Brill and cockles baked in the oven with wild garlic leaves and cherry tomatoes. A simple and quick pre-Spring one-pot.

Sea bass seems to be commonly selected as the fish of choice for a ceviche-style recipe, but there are cookery writers out there...