½ garlic bulb, chopped
1 lemon, sliced
½ white onion
1 rosemary sprig
handful samphire
2 tarragon sprigs
salt and freshly ground black pepper
handful garden herbs, such as thyme, tarragon and rosemary
3–4 tbsp olive oil, for drizzling
knob of butter
1 large Dover sole
150g/5½oz fresh clams, scrubbed and debearded
150g/5½oz fresh mussels, scrubbed and debearded
100ml/3½fl oz white wine