Pan Fried Plaice with Lemon and Dill

Pan Fried Plaice with Lemon and Dill is an easy recipe with only a few ingredients. Pan frying the Plaice gives you a crispy coating and a soft delicate flesh. Served as a main dish with seasonal vegetables, a salad and even on its own with a dill sauce (recipe to follow) for a tasteful meal in many ways. Serve with a chilled Chablis for a perfect partner.

Pan Fried Plaice with Lemon and Dill

A lovely simple recipe that has flavour, style and elegance.

4.60 from 30 votes

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Course: Main Dish

Cuisine: British

Keyword: Fry, Placie, Seafood

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 People

Calories: 144kcal

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Ingredients

 

MetricImperial

• 2 large plaice skin on
• 15 g butter
• ½ tbsp olive oil
• 1 medium lemon wedges
• 3 sprigs dill
• ⅕ bunch parsley finely chopped.
• 3 tbsp plain flour for dredging
• Salt
• Pepper

Instructions

• Pour the flour into a shallow bowl and season well with the salt and pepper.
• Place a frying pan over a high heat and add the butter and the oil.
• put the Plaice into the seasoned flour and coat both side well. Shake off any excess.
• When the butter is foaming carefully add the plaice to the pan skin side up and fry until golden. About 4 minutes.
• Flip the Plaice over and cook for a further4 minutes until cooked through.
• Serve hot with a wedge of lemon, sprigs of dill and the chopped parsley.

Nutrition

Calories: 144kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 703IU | Vitamin C: 36mg | Calcium: 26mg | Iron: 1mg