Plaice with lemon parsley butter and crushed potatoes recipe

Plaice with lemon parsley butter
There should always be a plaice in your heart, and at your table, for this lovely fish dish. Plaice with lemon parsley butter and crushed potatoes may be a slightly healthier alternative to traditional fish and chips, and it certainly is delicious.

Serves 2

Ready in 15 minutes

Ingredients

  • 300g small new potatoes
  • Small pack fresh flatleaf parsley
  • 2 x 150g plaice fillets with skin
  • 1 lemon
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • 25g butter

METHOD

How to make plaice with lemon parsley butter

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 flatleaf 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 flatleaf 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.

© delicious. magazine

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Contributed by delicious. magazine

Contributed by delicious. magazine

Monday 07 January 2008
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