Ingredients: (Serves 4)

600g/1 lb 5 ½ oz plaice fillets

4 tbsp lemon juice

Salt, pepper

2 small onions, finely chopped

1 tbsp butter

200 ml/7 fl oz fish stock (or mixture of vegetable stock and white wine)

250ml/9 fl oz fresh cream

Pinch of saffron

Method:

1. Put the plaice fillets into a shallow bowl, pour over the lemon juice and season with salt and pepper.

2. Melt the butter in a large pan, add onions and gently cook for 5 mins.

3. Add stock, bring to the boil and reduce the heat.

4. Add fish with the lemon juice, cover  and cook for 2 mins.

5. Add cream and saffron and cook for another 2 mins. Serve with salad and rice.