You will need

25g butter

A glug of olive oil

1 large onion, thinly sliced

2 cloves of garlic, sliced

500ml good quality dry cider

2 bay leaves

2 sprigs of fresh thyme

2 x 150g plaice fillets

A small handful of fresh parsley, finely chopped

Salt and freshly ground black pepper

To make – serves 2

Melt the butter in a heavy bottomed pan and add the olive oil.  Add the onions and fry gently for 10-15 minutes so that they gently brown and melt.

Add the garlic, cider, bay leaves and thyme and simmer for 2-3 minutes. Gently lay the Plaice fillets in the poaching liquor and simmer for a further 6-8 minutes. Lift the fish fillets out of the sauce and place them on a serving plate. Turn the heat up and reduce the sauce by a third. Season to taste.

Spoon some onions on top of each piece of fish and pour the remaining juices around. Alternatively, put the fish back into the pan and take the whole thing to the table. Sprinkle with chopped parsley before serving.