A very quick and simple recipe allowing you to enjoy the natural flavours of the fish. Don’t be tempted to over cook the plaice, it really does only take minutes.
Serves: 4; Prep: 15 minutes; Cook: 6 minutes
Ingredients: 1/4 pt (150ml) olive oil; rind and juice of 2 limes; 2 tsp/10ml capers, drained and chopped (optional); 1 tsp/5ml caster sugar; salt and pepper; 2 tbsp /30ml chopped fresh dill; 4 small plaice fillets, skinned; 2 oz /50g plain flour; 1/4 tsp/1.25ml paprika; 1 egg, beaten; 2oz / 50g butter
- To make the dressing, blend together 4 fl oz (100ml) of the olive oil, grated rind and juice of the limes, capers if you are using them, sugar, salt and pepper to taste. Stir in the dill.
- Wash and thoroughly dry the plaice. Mix together the flour and paprika. Season. Dip each fillet lightly in beaten egg, then coat thinly in seasoned flour.
- Heat 1 tbsp/15ml olive oil and the butter in a large non-stick frying pan. Cook the fillets for 2-3 mins on each side or until the fish is golden brown and cooked through. If you frying pan is not big enough, fry the fish in batches and keep it warm in a low oven.
- Serve the plaice with the vinaigrette dressing, accompanied by a raw baby spinach, onion and tomato salad.
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