Paul Ainsworth served up a tasty baked plaice in butter sauce on Saturday Kitchen.

The ingredients for the butter sauce are: 100g cockles, scrubbed, 100g mussels, scrubbed and debearded, 100g clams, scrubbed and debearded, 300ml sparkling wine or Champagne, 2 tsp extra virgin olive oil, 1 large banana shallot, peeled and finely diced, 1 garlic clove, finely chopped, 1 star anise, pinch ground white pepper, 100ml double cream, 100g unsalted butter, diced, 100g smoked butter, diced, 100g mixed sea vegetables, such as samphire, sea purslane or seaweed, 2 oysters, shells removed and oysters set aside with their juice, ½ lemon, juice and zest, pinch sea salt, 5g finely snipped fresh chives, 5g chopped fresh chervil and 5g chopped fresh flatleaf parsley.

For the plaice: 150g unsalted butter, 1 large 800–900g whole plaice, cleaned, fins and guts removed, 1 lemon, sliced into thin rounds, 4 thyme sprigs , salt and freshly ground black pepper.

To serve: freshly steamed buttered new potatoes and asparagus.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.