José Pizarro cooks Dover sole with potatoes and clams recipe on Saturday Kitchen with James Martin.

His delicately flavoured fillets of Dover sole are served with an almond and clam sauce and soft, caramelised onions.

The ingredients are: 4 Dover sole, filleted and 160g/5⅔oz clams.

For the potatoes:800g waxy potatoes as Desirée, sliced into 7mm-thick rounds, 1 large red onion, 1 large white Spanish onion,3 garlic cloves, 2 bay leaves, 5 tbsp olive oil and sea salt and pepper.

For the sauce: 3 tbsp olive oil, 2 garlic cloves, 1 slice of bread, crusts removed, cut into 1cm cubes
20 blanched almonds, 1 handful flatleaf parsley leaves, 200ml fish stock, and salt and pepper.