Weekdays 10am-12:30pm ITV

Paul Ainsworth's Cornish plaice with mussels and garlic

The sun is shining so we're whisking you off to the seaside! Paul Ainsworth is live from Cornwall with his catch of the day - Cornish Plaice, with mussels, garlic, parsley, and Basil. Paul’s cooking from his very own food truck, ahead of the launch of his Travelling Feast Festival next month.

Cornish Plaice with Mussels and Garlic

Serves 4


1 x whole plaice, skin and head removed

60g salted Cornish butter, diced 

5 sprigs thyme

1 bay leaf

1 whole lemon

100g mussels, cleaned and beards removed

50ml of Cornish cider

100g piece of sourdough, torn into rustic pieces

Olive oil, rock salt and ground mace, to season

1 shallot, finely diced

1 clove garlic, grated or finely chopped

Splash of lemon juice

30g fine capers

2 gherkins, finely diced

10g fresh parsley, finely chopped

basil leaves and finely grated lemon zest, to garnish

Sea salt for seasoning


1. Preheat the oven to 180C. Season the plaice all over and place onto a sheet of tin foil lined with greaseproof paper.

2. Place half the butter over the fish with the thyme, bay leaf and slices of lemon. Now wrap the fish in the foil, folding the edges to create a parcel.

3. Place the fish parcel into the oven or onto a preheated BBQ and bake for 5 - 6 minutes or until the fish reaches 46 – 48C on the bone.

4. Heat a large pan then add the mussels and cider and place the lid on. Cook for 2 minutes to steam. Once steamed, discard any mussels which have not opened. Pick the meat from the remaining mussels shells and set aside.

5. Heat a pan. Season the bread with olive oil, rock salt and ground mace and start to chargrill in the pan. Turn every 30 seconds until you get a lovely roasted colour.

6. To make the brown butter, add the remaining butter to a hot pan and cook until golden brown, then add the shallots and garlic to the pan to soften slightly. Finish the butter with lemon juice, capers, gherkins and chopped parsley. Fold the mussel meat into the brown butter.

8. Open the fish parcel, remove the herbs and lemon and put the plaice onto a plate. Add any remaining juices and butter from the fish parcel to the brown butter sauce.

9. To serve, spoon the sauce all over the fish and place the rustic croutons over and around the fish. Finely grate lemon zest over the top and add sliced leaves of basil to finish the dish.

Weekdays 10am-12:30pm ITV