Pan Fried Plaice with Lemon & Parsley Butter Recipe | Abel & Cole
Pan Fried Plaice with Lemon & Parsley Butter
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Prep: 5 mins
Cook: 15 mins
Dig in to a dream team on a plate, full of classic combinations like fish and potatoes, and lemon, parsley and butter. In this quick fish supper sustainable plaice is the star, with spuds and a host of zingy flavours as its trusty sidekicks.
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562 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • A handful of flat leaf parsley, leaves only
  • 1 lemon
  • 1 tbsp plain flour
  • 4 plaice fillets
  • 45g butter
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Medium pan with a lid
  • Large frying pan
  • Colander
Step by step this way
  • 1.

    Fill your kettle and boil it. Set your oven to its lowest setting. Scrub the potatoes and chop them into small pieces around 1½ cm across. Tip them into a pan. Pour in enough boiling water to cover them, add a pinch of salt then pop a lid on the pan. Bring back up to the boil, then turn the heat down and simmer for 10-12 mins till the potatoes are tender when pierced with a fork or skewer.

  • 2.

    While the potatoes cook, pick the leaves off the parsley sprigs and finely chop the leaves. Juice half the lemon into a small bowl. Set aside. Dust the flour onto a large plate and season with a pinch of salt and pepper. Dip the plaice fillets into the flour, coating them on both sides.

  • 3.

    Warm a large frying pan on a medium-high heat, then add 1 tbsp olive oil and the plaice fillets, skinside down. Fry for 2-3 mins, then flip and fry for 2-3 mins more . The plaice should be opaque and flake easily when pressed with a fork. Transfer the plaice fillets to a plate and pop in the oven to keep warm. (If your frying pan is too small to cook all 4 fillets at once, fry 2 fillets in ½ tbsp olive oil, then transfer them to a plate and keep warm in the oven while you cook the other 2 fillets).

  • 4.

    Take the pan off the heat and wipe clean with kitchen paper. Pop back on a low heat and add the butter. Swirl it round the pan to melt it. Add the lemon juice and chopped parsley. Add a pinch of salt and pepper and stir a few times to make a buttery sauce. Take off the heat.

  • 5.

    The potatoes should be cooked by now. Drain them. Arrange the plaice fillets and potatoes on 2 warm plates. Drizzle over the lemon and parsley butter. Add a handful of rocket to each plate and serve with the remaining lemon sliced into wedges for squeezing.

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