We’re at the seaside with Olivia Buckland and Phil Vickery, who is whipping up some fresh and delicious local fish tacos for lunch. We’ll also be sampling Mersea Island’s most famous product - oysters!
4 tbsp any oil
8 spring onions sliced thinly on the diagonal
2 cloves garlic, finely chopped
½ small cucumber, very small dice, 1/2cm
1 large Dover sole, filleted into 4 fillets, no skin
50g unsalted butter
2 tbsp any oil
4 heads Little Gem lettuce or similar hard lettuce such as Romaine or Cos
50g fresh rocket leaves
4 tbsp chopped fresh coriander
Squeeze lime juice
2 tbsp Siracha sauce
8 soft tortillas
Heat the oil then add the onions and garlic and soften for 5 minutes, then add the cucumber and cook for a further 5 minutes. Then remove the pan from the stove.
Meanwhile cut the fillets into 2 or 3 pieces, then dust in flour, milk the flour again
Heat the butter and oil until foaming add the sole pieces and gently sauté for a minute or so the flip over for a further 2 minutes, do not overcook
Lay out a tortilla add a onion mix and a little lettuce and rocket. Then add a squeeze of mayo, the top with a couple of pieces of fish.