Plaice Fillet with Lemon Parsley Butter

In case you’re stuck in a recipe rut, here’s a delicious fish recipe using English plaice fillets to add to your repertoire. Happy cooking and eating!

“I love this healthy fish recipe – served with lemon parsley butter and crushed potatoes, it’s ideal for a quick midweek meal.” – Sasha Conlan

Ingredients

Serves 2

• 2 sustainable English plaice fillets, skin-on
• 500g new chat potatoes
• 50g Le Beurre Bordier butter, at room temperature
• A handful of flat leaf parsley
• 1 lemon
• 100g baby spinach
• 1 tablespoon of Oilala extra virgin olive oil
• 2 shallots
• 1 garlic clove
• Sea salt and freshly ground pepper

Instructions

1. Scrub the potatoes, chop them into bite-size pieces and add them to a pan. Pour in enough cold water to cover the potatoes by five centimetres and set the pan on the hob. Bring to a boil, then simmer for ten to 15 minutes, until potatoes are tender.
2. Meanwhile, scoop half the room-temperature butter into a small bowl. Finely chop the parsley 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 one tablespoon of extra virgin olive oil in a frying pan on medium heat. Add the shallots and garlic into the pan. Add a little salt and pepper and fry for four minutes, 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 heated grill and cook for five minutes, 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 three minutes, stirring to wilt it.
7. When the potatoes are cooked, drain them and tip them into the pan. Add the remaining butter and a pinch of salt and pepper and roll the potatoes around until coated. Divide the potatoes and spinach between two plates. Top with the plaice fillets and serve with wedges of lemon on the side.

Recipe adapted from Jassy Davis (abeleandcole.co.uk)

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