If you spot some really fresh sole at the fishmongers ... Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat.

Mary Berry's has shared her recipe for tarragon crusted sea bass. Taking under an hour to cook, it's a dish which is perfect ...

In this recipe, strips of fillet of sole are rolled to form what French cooks call paupiettes. Rolled beginning at the thickest end, the paupiettes will not unfurl as they cook. Using whipped butter ...

You can use flounder fillets instead of sole, or sardines, which must be boned but left in one piece, not divided into two fillets. Soak the golden raisins in a little warm water to plump them.

Think of a fresh, summer ceviche, a squeeze of lemon drizzled over crispy fish fillets, or a baked fish ... French chef Auguste Escoffier included Sole Véronique (white fish cooked with cream ...

Place three sole fillets on each of the vegetable mounds, and fold each fillet in half to prevent them from overcooking. Season the sole with salt and pepper. Divide the butter evenly between each ...

Wash and pat dry fish and marinate with mustard, lemon juice and seasoning.

Divide wet polenta between 4 plates, scatter with baby spinach and top with sole fillets ... and remove any stray bones or scales. 2 fresh fish fillets Flour for dusting 2 eggs 2 Tbsp butter ...

Meanwhile cut the fillets into 2 or 3 pieces, then dust in flour, milk the flour again Heat the butter and oil until foaming add the sole pieces and gently sauté for a minute or so the flip over ...