Pan Fried Plaice with Butter and Caper Sauce

Plaice is a delicate white fish, popular in British cuisine for its mild flavour and tender texture. When cooked simply, it brings out the freshness of the sea, making it an ideal choice for those who enjoy light, refreshing meals. One delightful way to prepare plaice is to pan-fry it and serve it with a rich butter and caper sauce. Paired with new potatoes and a crisp fennel salad, this dish creates a perfect balance of flavours and textures.

To start, plaice fillets are lightly seasoned and pan-fried, allowing the skin to become golden and crispy while the flesh stays soft and flaky. The simplicity of pan-frying ensures the fish retains its natural taste without being overpowered by heavy seasoning or strong spices. It’s a method that lets the quality of the fish shine through.

The butter and caper sauce adds richness and tang to the dish. Butter is melted and browned just enough to develop a nutty aroma before capers are added. Capers bring a sharp, briny flavour that contrasts beautifully with the richness of the butter. When drizzled over the plaice, this sauce enhances the fish without overwhelming its delicate taste. A squeeze of lemon can be added for extra freshness, tying the flavours together.

New potatoes, with their creamy insides and thin skins, make an excellent accompaniment. They’re often boiled until tender, allowing their natural sweetness to come through. When served alongside the pan-fried plaice, the potatoes offer a comforting, earthy element that complements the buttery sauce.

A fennel salad provides a refreshing counterbalance to the richness of the fish and potatoes. Thinly sliced fennel, with its subtle aniseed flavour, adds a crisp texture to the plate. Combined with a light citrus dressing, the salad cuts through the richness of the dish and adds a burst of freshness.

This meal is a perfect combination of simplicity and sophistication, ideal for a light yet satisfying dinner. The contrast between the crispy fish, the creamy potatoes, and the fresh, crunchy salad makes each bite a pleasure. It’s a wonderful way to showcase the best of seasonal ingredients in a classic, comforting British dish.

Pan Fried Plaice with Butter and Caper Sauce

This dish combines tender, pan-fried plaice with a rich butter and caper sauce, served alongside creamy new potatoes and a refreshing fennel salad. It offers a perfect balance of flavours, from the tangy capers to the crisp, fresh salad, making it a light yet satisfying meal.

4.91 from 43 votes

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Course: Main Dish

Cuisine: British

Keyword: Butter sauce, Capers, Dairy, Herbs, Lemon, Pan Fried Plaice, Plaice

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 People

Calories: 561kcal

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Ingredients

 

MetricImperial

For the Plaice and Sauce:

• 2 large plaice fillets
• 2 tbsp olive oil
• 3 tbsp butter
• 2 tbsp capers drained
• 1 medium lemon juice and zest
• salt to taste
• pepper to taste

For the New Potatoes:

• 300 g new potatoes scrubbed
• 1 tbsp butter
• 1/4 bunch fresh parsley chopped
• salt to taste
• pepper to taste

For the Fennel Salad:

• 1 medium fennel bulb thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• salt to taste
• pepper to taste
• 1/4 bunch fresh dill or parsley, chopped

Instructions

• Place the potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to a boil, then simmer for about 15 minutes, or until tender. Drain, then toss with butter, parsley, salt and pepper. Set aside and keep warm.
  pepper, 300 g new potatoes, 1 tbsp butter, salt, 1/4 bunch fresh parsley
• In a bowl, combine the thinly sliced fennel with olive oil, lemon juice, salt and pepper. Mix well and sprinkle with fresh dill or parsley if desired. Set aside to let the flavours meld while you cook the fish.
  1 medium fennel bulb, 1 tbsp olive oil, 1 tbsp lemon juice, salt, pepper
• Heat the olive oil in a large frying pan over medium heat. Pat the plaice fillets dry with kitchen paper and season both sides with salt and pepper. Place the fillets skin-side down in the pan and cook for 3-4 minutes until the skin is golden and crispy. Gently flip the fillets and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork. Remove the fish from the pan and keep warm.
  2 tbsp olive oil, 2 large plaice
• In the same pan, reduce the heat to low and add the butter. Allow it to melt and foam until it turns a light golden brown. Stir in the capers and lemon juice, letting the sauce simmer for about 1 minute. Taste and adjust seasoning if needed.
  3 tbsp butter, 2 tbsp capers, 1 medium lemon, salt, pepper
• Plate the plaice fillets and spoon the butter and caper sauce over the top. Serve with the new potatoes and the fennel salad on the side. Garnish with lemon zest if desired.
  1/4 bunch fresh dill

Nutrition

Calories: 561kcal | Carbohydrates: 41g | Protein: 6g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 478mg | Potassium: 1252mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1493IU | Vitamin C: 85mg | Calcium: 110mg | Iron: 3mg