Rick Stein served up a tasty Dover sole a la meuniere with sauteed potatoes and Swiss chard on Rick Stein’s Food Stories.

The ingredients for the sauteed potatoes are: 750g floury potatoes, such as Maris Piper, peeled and cut into chunks of about 4cm, 15–20g polenta or breadcrumbs, 40g unsalted butter, 3 tbsp olive oil, salt and freshly ground black pepper.

For the Dover sole meunier: 2 Dover soles (400–450g each), trimmed and skinned, 25g plain flour, 4 tbsp olive oil, 50g unsalted butter, 2 tsp lemon juice, 1 tbsp chopped parsley, 2 tsp capers, 1 lemon, cut into 6 wedges, to serve, salt and freshly ground white pepper.

For the buttered rainbow chard: 150g rainbow chard, 1 tbsp unsalted butter, salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.