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Pan-fried plaice fillet with green salad

Pan-fried plaice fillet with green salad

Amount of people
4 Persons
Type of meal
Dinner
Preparation time
30 minutes
Seafood included in this recipe
Fresh Plaice fillet
Ingredients
  • 4 plaice fillets
  • 500g frozen baby broad beans
  • 3tbsp fresh mint, chopped
  • 2 courgettes, sliced into ribbons
  • 1 lemon, zested and juiced
  • 85g watercress
  • 3 tbsp plain flour
  • 2tbsp extra virgin olive oil
  • 1tsp white wine vinegar
  • 1tbsp green pesto
Preparation
  1. Place the broad beans in a large saucepan of water and boil for 3 minutes. Drain, then rinse under cold, running water.
  2. Add the mint, courgettes and lemon zest to the beans and lightly season. Gently fold through the watercress.
  3. Place the flour onto a large plate and season with salt and pepper. Pat the fish fillets dry with a kitchen towel then coat in the flour.
  4. Heat 1 tbsp of oil in a large frying pan, place over a medium-high heat and cook the fish skin-side down for 4 minutes. Then turn the fish over and cook for a further 3 minutes, until the skin is crisp and the flesh is opaque and flakes easily.
  5. In a small bowl, combine the remaining 1 tbsp olive oil, half the lemon juice, the white wine vinegar and the pesto. Serve the fish with the salad, and drizzle over the pesto dressing. Serve immediately.
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