GRILLED WHOLE PLAICE

Ingredients
4 whole plaice (each about 6 ounces) 2 ounces butter, melted, Salt and pepper
Garnish with 4 lemon wedges, parsley

Line grill pan or grill rack with aluminium foil: Arrange 2 plaice on top : Brush with melted butter, sprinkle with salt and pepper: Grill for 5 to 6 minutes : Turn over, Brush with more butter, sprinkle with salt and pepper : Grill for further 5 to 6 minutes. Transfer to warm plate and keep hot : Cook remaining 2 plaice .

Garnish with lemon and parsley. Serves 4.

NORMANDY WHITING

Ingredients
4 medium-sized boned whiting, salt and pepper,1 small onion,1 level tablespoon mustard, 4 tablespoons dry white wine or cider, Juice of half a medium-sized lemon, 1½ oz. (one and a half ounces) Butter
1 level tablespoon finely-chopped parsley .

Wash whiting; Arrange in buttered shallow heat proof dish, season with salt and pepper. Chop onion very finely, sprinkle over fish : Put mustard, wine or cider lemon juice, butter and parsley into small saucepan : Leave over low heat until butter has melted, pour over fish. cover dish with lid or aluminium foil : Bake in centre of moderate oven for 15 minutes : Uncover and continue to bake for a further 10 minutes.
Garnish with parsley. Serves 4.

COD WITH PARSLEY BUTTER.

Ingredients
2 lbs. of cod (cold remains will serve), 4 ounces of butter, 1 teaspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley. the juice of half a lemon, pepper.

Boil the cod and afterwards separate into large flakes. Melt the butter in a stew pan add the onion, and fry for 2 Or 3 minutes without browning then put in the parsley. lemon-juice, a good pinch of pepper, and the fish. Shake gently over the fire until quite hot, then serve.

SWEET AND SOUR HALIBUT

Ingredients
4 halibut steaks ( or Mackerel ), 1medium-size onion (sliced), 1medium-size carrot (peeled and sliced) ½ ( half) a pint of water, 2 - 3 strips of lemon rind , salt and pepper 1 ounce granulated sugar juice of 2 lemons, 2 eggs (beaten) chopped parsley

Boil the onion and carrot in the water for 10 minutes. Add lemon rind, seasoning, sugar and lemon juice. Place the fish steaks in this pan and poach for 20 - 30 minutes, or transfer to an oven-proof dish and cook gently in the middle of a moderate oven. Lift out the fish steaks, drain them well and place in a serving dish. Strain cooking liquid and cool; add beaten eggs and heat this sauce gently until it thickens, stirring continuously and taking care not to curdle it by overheating. Allow the sauce to cool, then pour over and around the fish, as required .

Garnish with chopped parsley and serve either hot or cold with peas and carrots.