When in Bury market the other week, I picked up two fillets of my favourite fish, plaice, for £2.00.
As plaice is so delicate, there’s no point throwing loads of processes and flavours at it. So I just decided to make it how it was served to me when I was a kid. Though this dish has a posh, french name, this recipe really just involves frying the flour coated fillet with butter and some lemon. And that’s all it needs.
- 2 fillets plaice , skin-on
- 3 tbsp plain flour
- 3 tbsp light olive oil or sunflower oil
- 50g butter , ideally unsalted
- half a lemon , juice only
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.