Plaice is a delicious fish. It’s often over-looked on menus and fish slabs for some reason, but I love it! It’s extremely quick and easy to cook, versatile (grill, fry, bake or poach) and is fabulous to eat – its fine, moist texture and delicate flavour making it ideal for family meals and entertaining alike. Better still it is high in protein, low in fat and calories.
It’s in season for most of the year from May – December, but at its best in the summer. When buying plaice I look for nice bright orange spots on it’s pretty skin and perky, clear eyes.
Try it in this light, quick and easy recipe.
Prepare 10 minutes
Cook 10 minutes
Serves 2
2 plaice fillets
3 tbsp extra virgin olive oil
8 cherry tomatoes
2 tbsp nonpareille (baby) capers, drained
Finely grated zest 1 unwaxed lemon
4 sprigs mint
- Warm a large frying pan over a high heat. Rub a little olive oil over the fish and season. Cook in the hot pan for 2-3 minutes on each side, until golden and thoroughly cooked. Remove to warm plates.
- Add the tomatoes to the pan with one tablespoon of oil and cook for 1 minute until just starting to soften.
- Add the remaining oil, capers, zest and mint and cook for a further minute, stirring often, until fragrant. Season.
- Spoon over the fish. Serve with seasonal veg or salad and lemon wedges to squeeze over.
