Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon.

Cook the plaice fillets for approx. 5 to 6 mins until golden brown. Remove the fish into kitchen paper and dry off any excess fat. Serve with the herb mash, tartare sauce and a wedge of lemon.