- 125 g fresh cockles or small clams, from sustainable sources, ask your fishmonger
- 2 rashers higher-welfare smoked streaky bacon
- olive oil
- 2 sprigs fresh rosemary
- 1 small knob butter
- 2 x 450 g Dover sole, from sustainable sources, ask your fishmonger, skinned
- 50 g peeled brown shrimps or small prawns, from sustainable sources, ask your fishmonger
- 1 small bunch fresh chives
- 2 lemons
- sea salt
- ground pepper
Sort through the cockles or clams and tap them. If any stay open, throw them away. Give them a wash and slush about in a bowl of cold water. Put a large frying pan on a medium heat and slice the bacon into matchsticks, then add to the pan along with a drizzle of olive oil and fry until lightly golden. Strip the leaves from the sprigs of rosemary and add to the pan. Fry for a few more minutes, then remove everything to a plate with a slotted spoon. Add a small knob of butter to the bacon fat, give it a little shake and carefully lay both fish in the hot pan, head to tail. You're going to cook them at a medium high heat, so it won't take long, but the cooking shouldn't run away from you. Cook the fish for about 4 minutes, then carefully and confidently turn each one over with a large fish slice. Quickly return the rosemary and bacon to the pan and add the shrimps and the cockles or clams. Using a tea towel to protect your hands, cover the pan immediately with a lid or tinfoil, making it as airtight as you can. Cook for another 4 minutes, or until the cockles have all opened.
Finely slice the chives, then remove the foil when the time is up. Squeeze in the juice of a lemon, scatter over the chives, add a good pinch of salt and pepper, then chivvy the pan around with a sense of urgency and remove the fish to a warm platter or two plates, pouring over all the juices and seafood from the pan. Nice served with wedges of lemon on the side and a simple pea and spinach salad, some buttered asparagus or new potatoes.