Phil Vickery's soft Dover sole tacos

We’re at the seaside with Olivia Buckland and Phil Vickery, who is whipping up some fresh and delicious local fish tacos for lunch. We’ll also be sampling Mersea Island’s most famous product - oysters!

Serves: 4 personsPreparation time: 30 minutesCooking time: 15 minutes

Ingredients

4 tbsp any oil8 spring onions sliced thinly on the diagonal2 cloves garlic, finely chopped½ small cucumber, very small dice, 1/2cm1 large Dover sole, filleted into 4 fillets, no skin100g flour150mls milk50g unsalted butter2 tbsp any oil4 heads Little Gem lettuce or similar hard lettuce such as Romaine or Cos50g fresh rocket leaves200g mayo4 tbsp chopped fresh corianderSqueeze lime juice2 tbsp Siracha sauce8 soft tortillas

Method

• Heat the oil then add the onions and garlic and soften for 5 minutes, then add the cucumber and cook for a further 5 minutes. Then remove the pan from the stove.

• Meanwhile cut the fillets into 2 or 3 pieces, then dust in flour, milk the flour again

• Heat the butter and oil until foaming add the sole pieces and gently sauté for a minute or so the flip over for a further 2 minutes, do not overcook

• Lay out a tortilla add a onion mix and a little lettuce and rocket. Then add a squeeze of mayo, the top with a couple of pieces of fish.

• Add a little Siracha sauce fold up and eat