Whole baked plaice, cider onions, tarragon and anchovy butter


A simple, quick and healthy recipe from a celebrated seafood chef. And as if that wasn’t enough, it’s all cooked in one pot – so hardly any washing up.


For the whole plaice and cider onions

For the tarragon and anchovy butter (this makes more butter than you need for this recipe)

  • 200g/7oz unsalted butter, softened
  • 2 shallots, finely chopped
  • 4 salted anchovy fillets, chopped
  • 1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnish
  • salt and pepper
  • 1 lemon, cut into wedges