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.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

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