This is a fantastic way of cooking any fish to be fair, depending on the size of course, it’s a good way of cooking something like a plaice or Dover sole that are really only a one person portion size


4 whole flat fish (approximately 1lb in weight each)

8 rashers of smoked bacon

Flour for dusting

Good splash of rapeseed oil

Large knob of butter


2 shallots finely chopped

Juice of a lemon

400ml of good quality chicken stock (buy it! I won’t tell anyone)

Good splash of double cream

Good bunch of fresh thyme

Knob of butter


Heat your oven to 190c

Wash and dry your fish

Chop the bacon into strips

Get a baking tray to hold the fish and heat on the stove top

Season and dust the fish on both sides with flour

Add the oil to baking tray

Add the fish to the tray skin side down, cook till golden

Turn the fish over and add the bacon and knob of butter

Place in the oven and cook for 15 minutes

Now make the sauce

In a pan cook the shallots and lemon juice for 2 minutes

Now add the chicken stock

Reduce by half

Now add the cream

Bring back to the simmer

Now add the thyme and gently whisk in the butter, season and add a squeeze of lemon if you want

Place the fish onto plates and spoon the sauce over the top

I’d serve this with some lovely steamed curly kale and new potatoes


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Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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