Roast plaice with fennel

Method

1 Ask the fishmonger to split the fish down the backbone and cut into 4 pieces (200g/7oz each).

2 Preheat the oven to about 150°C (130°C fan, gas mark 2).

3 Heat a large, non-stick ovenproof pan and add a knob of butter and a splash of olive oil. Pat fish dry, season, and add to the pan when the butter has melted. Flip when golden, and cook on the other side.

4 To finish cooking, transfer the fish to the oven for 5-7 min then remove but leave oven on. Keep fish covered in a warm place.

5 Drain and reserve fat and juices. Wipe pan, place it back on the heat and add a splash of olive oil. When hot, add fennel and brown it. Add garlic, shredded herbs, capers, Pernod, salt and pepper, with reserved juices and fat from fish. Bake for 10 minutes.

6 Serve with the plaice and the juices poured over.