A fishy’ dinner suggestion from the Great British Chefs website
Whole Dover sole with a tarragon and
lemon stuffing and potato dumplings
Potato dumplings
 Tarragon and lemon stuffing

Preheat the oven to 200°C/Gas mark 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hour or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 minutes until soft. Put aside to cool


To make the dumplings, bring a large pan of water to the boil, reduce to a simmer and season with oil and salt


Sieve the cooled potato flesh and peeled garlic through a ricer or drum sieve. Separate the egg and fold together the sieved potato, garlic, Parmesan and egg yolk, being careful not to overwork


Fold in the flour, lemon oil, chopped capers and chopped parsley. Season and place onto a flat surface


Divide the dough up into small balls and submerge in the simmering water until the dumplings come to the surface


Immediately blanch in ice cold water and when cold, transfer to a tea towel to dry


To fry the dumplings, heat a non-stick pan and add a little oil. Fry until the dumplings are golden brown, which should take about 2 minutes each side


To make the stuffing, blend the bread in a food processor with the salt, tarragon, olive oil and zest of the 1/2 lemon


Clean and prepare the whole sole. Using a long, sharp knife, make an incision down the backbone of each fish. Slide your knife between the fillets and the bone, leaving at least 1cm uncut at either end. Fold back the top flaps. Cut along the outside edge of the backbone with scissors



Loosen the underside of the bone with your knife. Snip the loose bone near the head and tail and remove it completely, leaving each fish with a 'pocket'. Make sure the cavity is clean and dry and pack the stuffing in to all of the available space. Watch our how to video if you need more help


Preheat a grill. Season the skin of the fish and place under the grill for about 5 minutes each side, until the skin crisps up and the flesh comes away from the bone


Serve immediately, pouring over the juices from the tray, alongside the dumplings


A fishy’ dinner suggestion from the Great British Chefs website


Hake with mussels, potatoes and light curry velouté


  • 4 hake fillets, weighing approx. 130g each
  • 250g of mussels, debearded and washed
  • 1 bay leaf
  • 150g of new potatoes
  • 80g of red grapes, halved
  • 1 large onion, sliced
  • 250ml of dry white wine
  • 100ml of single cream
  • 5g of mild curry powder
  • 1/2 lemon, juiced
  • salt
  • 150g of curly parsley
  • 75ml of rapeseed oil, plus extra for frying
  • 6 pearl onions, peeled and halved
  • 20g of samphire, to garnish
  • sea beet, to garnish (optional)



Begin by preparing the parsley oil. Place the parsley and rapeseed oil into a blender and blitz for 2 minutes until completely smooth. Pour into a muslin cloth set over a bowl and set aside to strain

Bring a pan of salted water to the boil and add the new potatoes. Cook for 10 minutes, then add the halved pearl onions and cook for another 5–10 minutes until the potatoes are tender. Drain and set aside


Place a heavy-bottomed pan over a high heat and add the mussels. Pour in 150ml of the white wine and add the bay leaf, then cover and cook for a few minutes until all the mussels have opened (discard any that don’t). Strain the liquid through a fine sieve or muslin cloth into a bowl and remove some of the mussels from their shells (keep a few in their shells as these will look nice in the bowl). Store the mussels in the cooking liquor while you start cooking the velouté


To make the velouté, add a dash of rapeseed oil to a pan over a medium heat and add the onion. Sweat for 5 minutes until soft and translucent, then add the remaining 100ml of white wine. Simmer until reduced to a syrup, then add the reserved mussel cooking liquor (reserving the mussels) and reduce by half


Add the cream and curry powder, bring to the boil then remove from the heat. Leave to cool then transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve and season with lemon juice and sea salt to taste. Keep warm


To cook the fish, place a frying pan over a medium heat and add a dash of rapeseed oil. Add the hake fillets skin-side down and cook for 4 minutes, then flip and cook for a further 2 minutes. Season with a few drops of lemon juice and salt


To serve, warm through the mussels, pearl onions and potatoes in the velouté. Divide between 4 bowls, then top with a fillet of hake. Finish with the grapes, samphire, sea beet leaves (if using) and drizzle the parsley oil around to finish

A fishy’ dinner suggestion from the Great British Chefs website

Salmon and spinach en croute


Cheese and spinach sauce

Start by making a thick cheese sauce. Add the butter, flour and milk to a heavy-based saucepan and whisk together over a medium heat, then continue whisking as the sauce heats through, making sure to scrape down the sides


Allow to boil for 2–3 minutes to cook off the flour, whisking all the time. Mix in the grated cheese until smooth, then set aside


In another pan, heat a little olive oil until it begins to smoke, then add the spinach and stir until wilted. Drain immediately to remove any excess liquid, then stir the cooked spinach into the cheese sauce, along with the pine nuts and garlic


Stir to combine, then allow to cool (this mixture will keep in the fridge until ready to assemble and bake)


Preheat the oven to 200°C/gas mark 6


To assemble the dish, unroll the first pastry sheet onto a large non-stick baking tray, and place the salmon fillet in the centre. Season well with salt and pepper


Spread a thick layer of the cheese and spinach sauce on top of the salmon, then top with the second sheet of pastry. Tuck the top sheet around the salmon, then brush the edges with a little egg yolk, squeezing the two sheets together to seal


Carefully trim off any excess pastry around the edge; these trimmings could be used to decorate the top of the pastry, if liked (cut out your desired shapes and stick on to the top pastry with a little of the beaten egg)


Brush the whole pastry with the egg, and bake in the preheated oven for 40 minutes, until golden all over. Serve immediately

A 'fishy’ dinner suggestion from the Great British Chefs website


Smoked fish pie with cheddar mash topping

Fish pie filling
Cheesy mash topping
White sauce

Begin this fish pie recipe by placing the cod and haddock in a wide pan. Peel and quarter the onion and add along with the bay leaf to the fish. Pour over the milk

Bring the milk up to the boil, reduce the heat and simmer for about 6 minutes. Remove the fish from the milk and place it on a plate


Flake the fish into chunky pieces and divide into 8 individual ramekins. Sieve the milk into a jug and set aside to use in the white sauce


Peel the potatoes and cut into 3cm chunks, place in a saucepan. Cover with water and add a pinch of salt. Bring the potatoes to the boil and simmer for about 20 minutes on a low heat


When the potatoes are soft, drain, place the potatoes in a bowl and mash until smooth. Add the 50g of butter and 100g of the grated cheese as you mash


Place the cold milk into a saucepan and bring to a simmer. Add this milk to the potatoes and beat. Season with salt and pepper. Once done, set the potato topping aside


To make the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute over a moderate heat. Gradually add all the set-aside fish poaching milk, whisking continuously


Simmer for 1-2 minutes, stirring, until you have a smooth, slightly thick sauce. Remove the sauce from the heat, season with salt and pepper and add the chopped parsley


Pour the sauce over the fish in the ramekins. Arrange the mashed potato over the top of the sauce and sprinkle on the remaining grated cheese


Place in the oven at 180°C/Gas mark 4 and cook for about 30 minutes until bubbling and golden brown on top. Serve straightaway

A fishy’ dinner suggestion from the Great British Chefs website


Whole roasted brill with sprouts and potato galette




  • 1 brill, weighing 2–3kg
  • salt, 600g–800g depending on the size of your tray
  • pepper
  • olive oil
  • 1 lemon


Yeast butter

  • 50g of fresh yeast
  • 250g of unsalted butter, Gary uses Lescure
  • 1 tbsp of malt extract


Parsnip purée

  • 4 parsnips, peeled, cored and sliced on a mandoline
  • 50g of unsalted butter, melted
  • 200ml of whole milk
  • 200ml of double cream
  • salt


Potato galette

Sourdough crumbs

  • 200g of sourdough bread, crusts removed
  • 100g of butter




  • Blender
  • Small round pastry cutter



Preheat the oven to 160°C/gas mark 3


Prepare the yeast butter before the other elements so it has time to set. Crumble the yeast onto a lined baking tray and roast in the oven for 40 minutes


Allow to cool, then transfer to the blender with the butter and malt extract. Blitz until smooth and combined, then scrape out onto a sheet of cling film. Roll into a log shape and leave to set in the fridge. Remove from the fridge and allow to soften slightly before using


Decrease the oven temperature to 130°C/gas mark ½


To make the parsnip purée, sweat the parsnips in an ovenproof pan with the butter. Add the milk, cream and a pinch of salt


Cover with a cartouche and cook in the oven until soft. Once cooked, transfer the contents of the pan to a blender and blitz until silky-smooth. Pass through a fine chinois for an even smoother finish, then set aside


Increase the oven to 180°C/gas mark 4


Wash the brill, removing the head and trimming the skirt with a sturdy pair of scissors


Now prepare the brine for the brill. Depending on how large your tray is, you'll need approximately 6–8 litres of water, plus 10% the weight of the water in salt. For 8 litres of water, you'll need 800g of salt, for 6 litres, 600g of salt, and so on. The exact quantities will depend on the size of the tray and the size of the fish – you'll need enough to completely submerge the fish in the brine


Once you've calculated your water and salt quantities, add them to the tray and mix until the salt has dissolved. Add the brill to the brine and set aside for 40 minutes


To make the potato galette, thinly slice the potatoes using a mandolin and place in a bowl of warm clarified butter. Season well with salt and pepper


Lay the potatoes neatly in a round baking dish, preferably a cast iron one, sprinkling each layer with thyme leaves and sliced garlic. When all the potatoes are used, cover with a sheet of greaseproof paper and place in the oven 45 minutes to 1 hour, until the bottom layer of the potato is golden and crispy


Remove the brill from the brine and pat dry. Place on a large baking tray lined with parchment paper, season with salt and pepper and drizzle with olive oil. Bake in the oven with the potatoes for 25 minutes


When the potatoes are ready, remove from the oven and leave to rest


When the brill is ready, remove from the oven and squeeze over some fresh lemon juice. Rest for a further 20 minutes before carving


Meanwhile, prepare the sourdough crumb. Place the bread in a blender and blitz to a fine crumb. Heat the butter in a pan and once foaming, add the breadcrumbs and cook until crisp. Drain on a tray lined with kitchen paper and set aside


Turn the potatoes out of the dish onto a board and brush with clarified butter. Cut a hole in the centre of the potatoes using a small round cutter and pipe the reserved parsnip purée in the centre. Finish with some picked thyme leaves and sourdough crumbs


Blanch the sprouts in salted boiling water for 5 minutes, until just cooked. It is important to ensure they are cooked properly to remove the bitter taste of an undercooked sprout


Once cooked, toss the sprouts in plenty of the yeast butter. Season with freshly ground black pepper and rock salt, then finish with some micro planed fresh chestnut and sourdough crumbs


Serve the rested brill on a large board or platter, and carefully portion at the table