This recipe is better suited for meaty white fleshed fish like Rockling, Snapper, Cod, Swordfish, Dhufish, Butter fish, etc. The problem with a Rockling fillet (or any of these fillets) is that it is thick on one side and thin on the other. The thin side of the fillet will overcook while the thick part is still raw. I recommend that you cut off the thin part of the fillet and cook it separately. The clam sauce can be substituted for mussels, if you prefer. The recipe calls for careful cooking of the shellfish to avoid overcooking and ruining the texture of the meat. Ingredients (serves two) - Two Rockling fillets - 300gm Vongole or Mussels, thoroughly cleaned - 2 shallots, chopped - 1 clove of garlic, minced - 200mL dry white wine, e.g. a dry Reisling - white wine vinegar, to taste - 1 Bay leaf - Few sprigs of lemon thyme or tarragon Method Lightly fry the shallots and garlic until just opaque, then add the bay leaf, herbs, white wine and bring to a boil. Reduce the mixture by half, then add all the shellfish, turn off the heat, and cover the saucepan. After 2 minutes, remove all Vongole shuck them, returning the juices to the saucepan and keeping the meat separate. 2 minutes is not enough to cook the Vongole, but don't worry. The purpose of this step is to make them easy to open. Strain the sauce, discarding the herbs, garlic, and shallots. Make sure there is no sand in it. When ready to use the sauce, boil the sauce. Ideally, the mussels or Vongole should be sous-vided at 65C for ten minutes, but if you don't have a sous-vide machine, simply boil the sauce and return the shellfish to the pan and turn off the heat. The residual heat will cook the shellfish through. Adjust the seasoning with salt and white wine vinegar and reserve. Preheat a frypan until oil starts to smoke. Place the THICK rockling fillet on the pan, pressing it down until it starts to brown, about 3 minutes. Then turn it over and place the THIN rockling fillet on the pan. When the thin fillet is cooked, both halves of the fillet should be ready. Place the thin fillet at the bottom of the plate with the thicker fillet on top. Nap over the sauce and serve. Rockling with clam sauce with broccolini and mash. Alternatively, the mussels can be eaten on their own. Here I have spooned them back into their shells (which were boiled for 5 minutes to sterilize) and garnished with tobiko and chives. The same sauce served with panfried scallops.