Ingredients

Serves 4

• 4 large double fillets of plaice, skin on and trimmed
• 2 tbsp crème fraîche
• a drizzle of melted butter, plus extra for greasing

For the butter sauce:

• 50ml olive oil
• 4 garlic cloves, very thinly sliced
• 100g butter, diced
• a few baby plum tomatoes, halved
• a squeeze of orange
• a good pinch of fresh flat-leaf parsley, finely chopped

For the cheat's Caesar salad:

4 heads of little gem lettuce, leaves trimmed and washed

For the dressing:

• 100ml cream
• 1 garlic clove, grated
• Juice of half a lemon
• Pinch of caster sugar
• A drizzle of olive oil
• Salt and black pepper
• 1 tbs grated Parmesan and some more for the top

Method

1. To make the sauce, heat the oil in a saucepan over a low heat. Add the garlic and cook it gently just until it's evenly golden brown.
2. Add the butter and let it bubble up, then remove the pan from the heat.
3. Add the tomatoes to soften, then add the orange juice and parsley.
4. Set aside until the fish is ready.
5. Preheat the grill to high.
6. Put the plaice on a lightly buttered grill tray, skin side down. Brush the fish evenly and liberally with the crème fraîche, then drizzle over the melted butter.
7. Put under the grill for 5–6 minutes, until cooked through (this depends on the thickness of the fish).
8. Warm the sauce for 30 seconds.
9. Serve the fish on heated plates and spoon the sauce over the top. I like to eat this with boiled potatoes and green veg, tomatoes or salad, depending on the time of year.

Cheats Caesar Salad

Serves 4

1. Just before serving whisk all the ingredients for the dressing together then turn the leaves in the dressing making sure the leaves are lightly coated.
2. Serve in a bowl with more Parmesan scattered on top.