Rick Stein served up a tasty lemon sole with semolina and a tomato and avocado salad on Rick Stein’s Cornwall.

The ingredients are: 2 tbsp semolina, 160g small Cornish sole (megrim), plaice or lemon sole fillets, cut in half, 3–4 tbsp olive oil, for frying, salt and freshly ground black pepper.

For the salad: 1 tomato, cut into thin wedges, ½ romaine or Cos lettuce, leaves torn, 1 small avocado, peeled, stoned and sliced and 4 basil leaves, torn.

For the dressing: 3 tbsp sunflower oil, 1 tbsp mild olive oil, 1 tbsp red wine vinegar, ¼ tsp sugar and ½ tsp salt.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.