Plaice meunière

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.

Recipe adapted from BBC Good Food

  • 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
  1. 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.
  2. 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.
  3. 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.

One thought on “Plaice meunière

  1. You are so right. Let the fish do the talking. Lemon, butter and plaice, nom!

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