James Tanner Pan-poached plaice in Provence style sauce on Lorraine

James Tanner makes a quick mid-week meal – pan-poached plaice in Provence style sauce – on Lorraine.

James says: “This is my twist on a classic French Provencal dish, inspired by the Cannes film festival.”

The ingredients are: 6 new season potatoes, Knob of butter, 4 fillets plaice (skinned), 50g tapenade paste, ½ pint fish stock, ½ pint passata pulp, 3 cloves of garlic, sliced, 1 diced shallot, 1/4 yellow pepper, 1/2 courgette, 40g blanched French beans cut into halves, ¼ bunch basil (picked), 2 tbsp chopped parsley (optional), Juice of ½ lemon, Salt and pepper and Cocktail sticks.