Marco Pierre White has influenced many of the menus on board P&O’s cruise ships – here’s one of his recipes for you to try at home
4 x 450g Dover soles, skinned and left on the bone
Olive oil for frying
Freshly ground white pepper
1 tsp Chopped shallots
¼ tsp Crushed garlic
5 tsp Extra virgin olive oil
8 Medium vine-ripened tomatoes, diced
12 Black olives
8 Very large canned anchovies, drained and rinsed
1 Lemon, halved
Large handful of sprigs of coriander
Pan fry the fish in a little olive oil for six to seven minutes, turning halfway through (you may have to do this in batches). Season, remove from the pan and keep warm.
While the fish is cooking, gently cook the shallots and garlic in a saucepan in 1 tbsp olive oil, do not allow to colour. Add the tomatoes and cook until all the water from the tomatoes evaporates. This should take about two minutes. Remove from the heat and keep warm.
Using a small, sharp knife, slice a petal from each side of each olive. You should end up with 24 oval discs. Cut each anchovy into quarters on a slant.
To serve, place the soles on warmed plates. Spread the tomato dressing lengthways down the centre of each fish, following the spine and working from head to tail. Top the dressing with the anchovy pieces and black olives. The garnish should resemble a lattice. Drizzle with a little olive oil.