Plaice with Lemon & Parsley Butter Recipe | Abel & Cole

Plaice with Lemon & Parsley Butter

Cooking time
Serves2 people
Gluten-free diets

Put dinner firmly in its plaice with tender grilled fish fillets topped with melting lemon and herb butter and served with garlicky spinach and nutty seasonal Jersey Royal potatoes on the side.

Ingredients

  • 500g potatoes
  • 50g butter, room temperature
  • A handful of flat leaf parsley
  • 1 lemon
  • Sea salt and freshly ground pepper
  • 2 shallots
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2-4 plaice fillets, depending on how large they are
  • 100g baby leaf spinach

Prep: 15 mins | Cook: 20 mins

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Method

1. Scrub the potatoes (no need to peel them), chop them into bite-size chunks and add them to a pan. Pour in enough cold water to cover the spuds by 4-5cm and set the pan on the hob. Bring to the boil, then simmer for 10-15 mins, till the potatoes are tender.
2. Meanwhile, scoop half the room temperature butter into a small bowl. Finely chop the parsley, leaves and stalks, and add it to the butter. Grate in the lemon zest. Add a pinch of salt and pepper and mash together with a fork. Set aside.
3. Peel and finely chop the shallots. Peel and thinly slice the garlic.
4. Warm 1 tbsp olive oil in a frying pan on a medium heat. Slide the shallots and garlic into the pan. Add a little salt and pepper and fry for 3-4 mins, stirring occasionally, till softened.
5. While the shallots fry, set your grill to high. Line a baking tray with foil and lay the plaice fillets on top. Dot the herb butter over the plaice. Slide the fish under the hot grill and cook for 4-5 mins, till the butter is bubbling and the fish is cooked. It will flake easily when pressed with a fork.
6. Add the baby leaf spinach to the pan and cook with the shallots for 2-3 mins, stirring to wilt it.
7. When the potatoes are cooked, drain them and tip back into the pan. Add the remaining butter and a pinch of salt and pepper and roll the spuds around till coated. Divide the potatoes and spinach between a couple of plates. Top with the plaice fillets and serve with wedges of the remaining lemon on the side.
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