Articles & Recipes

Cooked in butter and served with a rich prosecco sauce, turbot makes for a luxurious Christmas dinner with a difference! Serve with your favourite festive veg. Serves 2.

A special dish for a special occasion. We like to serve this simply with some just-wilted greens or steamed broccoli. Serves 2.

Sometimes unfairly overlooked in favour of plaice or turbot, we think brill is – well, brill! With a sweet flavour and firm flesh, it’ll cook to perfection in minutes as soon as the BBQ is ready.

This quick and simple recipe makes the most of delicately-flavoured Lemon Sole or Dover Sole, both unfairly underrated flat fish. You can make the salad well in advance if you like, though it is lovely when the potatoes are still a little warm – and fresh salad leaves are a must. Serves 2.

Landed by our fishing boats in Newlyn, Cornwall, Megrim is a cheaper, more sustainable alternative to Dover or Lemon Sole, and tastes every bit as good. This simple recipe can be scaled up easily if needed.

Planning a romantic meal for two? This delicious Dover Sole recipe is well worth a try; it may sound a bit fiddly, but the fish is actually pretty straightforward to cook (and the ‘fancy’ sauce is bound to impress!). Serve with your choice of steamed veg or salad.

Flatfish lend themselves beautifully to being cooked whole, as this tasty, faff-free recipe from celebrated chef Mitch Tonks illustrates. Serve with plenty of bread for mopping up all the delicious juices.

This is a delicious and healthy way to enjoy our locally-caught Plaice, and it’s a versatile recipe, too; it will work just as well with any flat white fish, and the quantities can be scaled up or down pretty easily. Best of all, it’s made with just one baking tray and one pan, so washing-up is kept to a minimum!

More of a guide than a recipe, this is a quick, easy and delicious way to cook flatfish fillets.

Follow the freshly caught Turbot from our fishing vessel, the Margaret of Ladram, to Michael Caines's Lympstone Manor, via Greendale Farm Shop's Fishmongers.