Make James Martin’s plum sauce with fresh plums - the perfect sauce to serve with healthy steamed fish.
Cut the sole fillets into four even-sized pieces and season with salt and freshly ground black pepper. Roll each one up.
Cut the monkfish and salmon into the same sized pieces as the rolled sole, then season lightly with salt and black pepper.
Place the fish into a steamer set over a pan of simmering water, cover and steam for 3-4 minutes, or until just cooked through.
Meanwhile, place the greens in a separate steamer and cook for 2-3 minutes, or until just tender.
Cut the mackerel fillets into four even-sized pieces and season with salt and black pepper.
Heat a frying pan until hot, add the olive oil and mackerel skin-side down.
Fry for two minutes, then flip and cook for a further minute. Remove from the pan and set aside to rest.
For the plum sauce, heat a deep-sided frying pan and add the olive oil and spring onions. Fry for one minute, or until just softened, then add the spices.
Stir fry for a further minute, add the plums and stir to combine.
Add the vinegar and sugar and bring to the boil.
Cover and simmer for five minutes, or until the plums have softened.
Remove from the heat and remove the cinnamon and star anise.
Place the mixture into a blender and process to a purée.
Pass through a sieve into a bowl. Season with a little salt and freshly ground black pepper.
To serve, pile the greens onto each plate, place the fish on top and a spoonful of plum sauce alongside.
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James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
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