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Poached flat fish

This recipe couldn't be easier.  I first made this with my mother, Gigi, using turbot and her excellent culinary tips. The reason being, she donated it to me as I was having a shopping crisis and she was coming to stay. She pointed out that it was not very "Dinner Lady" (expensive, and if not farmed, then not sustainable). If you are aspiring to similar principles to the Four and a half bellies challenge, you may be better off with another flat fish such as dab, flounder or megrim.  If you wanted to jazz it up a little, you could add 2 tbsp capers, chopped very fine before cooking and a dash of cream to the liquid at the end, but a good quality piece of fish should speak for itself.  
  • flat fish fillets - enough for the number of bellies you are filling
  • large glug (1 cup?) white wine if you have some open and past its best
  • 1 pint fish stock
  • very large handful of parsley leaves, finely chopped
  • seasoning
  1. Pour the wine, if using, into a wide based, shallow oven proof dish.
  2. Lay the fillets side by side on the bottom.
  3. Pour over the fish stock and sprinkle the parsley on top.  Season to taste.
  4. Transfer to a medium hot oven (160 C) for about 30-40 minutes, or until you are confident the fish is cooked through (it will be white, rather than translucent).  
  5. Serve with rice and a hollandaise sauce.