- 4 plaice fillets
- 1 orange, zest and juice
- 1 lemon, juice only
- 1 red chilli, finely chopped
- A few glugs of olive oil
- 1 broccoli, cut into florets
- 100g polenta
- 500ml water
- 1 fennel, sliced, reserving any fronds
- Sea salt and freshly ground black pepper
- A good knob of butter (optional)
1. Add the zest and juice of the orange into a bowl, along with half of the lemon juice. Mix in the fragrant oregano leaves and as much or as little red chilli needed to make your taste buds sing. Sprinkle some salt and pepper and stir in enough olive oil to make a spoonable dressing.
2. Preheat the grill to medium-high. Spread the fennel out onto a baking tray, season a little and drizzle over a drizzle of olive oil. Grill for about 5 mins, till lightly caramelised and tender.
3. Season the plaice fillets and rub with a little oil. Pop the fennel to one side of the tray and daintily arrange the fish in the newly vacated space. Tuck back under the grill for about 3 minutes, the fish will be wonderfully soft and the fennel warm.
4. Bring the water to boil in a medium saucepan. Stir the water with a wooden spoon and slowly tip in the polenta till fully combined and starting to thicken. Turn the heat right down and cook till the grains are velvety soft, about 5 mins, stirring occasionally.
5. Boil some salted water in a saucepan for the broccoli. When hot, steam or boil for a few mins till just tender. Drain and dress with the remaining lemon juice and a bit of seasoning. Keep warm.
6. Stir the butter through the polenta if you want it rich and creamy, then dollop into each bowl. Scatter over the fennel and top with the plaice. Flood with a generous amount of the orange and oregano dressing and sprinkle over the kept fennel fronds. Serve with the broccoli on the side.