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.

Fresh breadcrumbs and grain mustard combine to create an inspired crust for plaice fillets in an otherwise classic and simple dish.

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

Strips of plaice fillet fried in a tempura batter and seasoned with Sichuan pepper, garlic, spring onion and chilli.

Quite obviously these are fishy versions of falafels and are served with a tahini based sauce.

Rasam is an everyday dish in southern India. It’s a sweet and sour soup-like concoction with myriad incarnations but commonly has...

It's just been Chinese New Year - the year of the rat - so unsurprisingly there have been a lot of celebratory dishes written about in...

This started life as leftover chicken wrapped in lettuce, courtesy of Nigel Slater. It quickly became breaded pheasant escalope (my...

I've dedicated this recipe to the daughter of one of my dearest friends. She's 10 years old, has been a keen cook for the last two or...

Fish goujons marinated and coated in a mildly spiced chickpea flour batter.

This dish stems from my childhood. I have a vivid recollection of sitting at the table, aged possibly around 8, having this soup in the...

Flounder is an underrated fish. Its flesh is quite pleasingly firm-textured but that flesh, it is true, does not have the fullest of...