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
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
- 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.
- 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.
Full As An Egg 