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Plaice fillet with crushed potatoes and lemon parsley butter

Plaice fillet with crushed potatoes and lemon parsley butter

Amount of people
2 Persons
Type of meal
Dinner
Preparation time
15 minutes
Seafood included in this recipe
Whole single fresh raw plaice
Fresh Plaice fillet
Ingredients
  • 2 plaice fillets
  • 300g small new potatoes
  • Small pack fresh parsley
  • 2 x 150g plaice fillets with skin
  • 1 lemon
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • 25g butter
Preparation
  1. Boil potatoes, halved, in salted water for 10 minutes or until tender. Drain, return to the pan and roughly crush with a fork. Season and stir in 2 tablespoons olive oil and a handful chopped fresh parsley.
  2. Meanwhile, season plaice fillets and dust with a little plain flour. Heat 1 tablespoon olive oil in a large frying pan over a high heat. Add the fish, skin-side down, and cook for 2 minutes. Carefully turn over and cook for a further 2 minutes, or until cooked through. Transfer to 2 serving plates.
  3. Melt butter in the hot pan, stir in the juice of ½ lemon, a handful of chopped fresh parsley and some seasoning. Drizzle over the plaice and spoon the potatoes alongside. Serve with the remaining ½ lemon, cut into wedges, and cooked broccoli, if you like.
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