Plaice is one of my favourite fish and I have great memories of my dad bringing some fresh off the boat when I was a child. In my opinion, plaice should always be served simply, as it has such a delicate flavour.

This accompaniment of prawns and dill works perfectly to complement the sweet flavour of the fish without overwhelming it. I served this with some carrot fries on the side, but some new potatoes would be lovely. 

Serves 2

Olive Magazine

Ingredients

• butter
• plaice 2 whole, plate-sized or 2 large plaice fillets
• small capers 2 tbsp
• peeled prawns 150g
• dill a bunch, chopped
• lemon 1, cut into wedges

Instructions

1. Butter a baking sheet and lay the fish on top, dark skin-side up. Grill until the fish is cooked through and the skin has bubbled and blistered – how long this takes will depend on the thickness of the fish about 2-5 minutes. Once cooked, peel off the top skin, remove the head if you like, and slide onto two hot plates.
2. Meanwhile, heat a knob of butter in a frying pan and fry the capers until sizzling, then add the prawns and dill and toss everything together. Spoon over the fish and serve with lemon wedges.