Beautifully delicate with amazing flavours, this is my favourite way to cook the Plaice.
Serves 2 | Time Required: 40 Minutes
500g New (Chat) Potatoes
50g butter, room temperature
A handful of flat leaf parsley
Sea salt and freshly ground pepper
1 garlic clove
1 tbsp Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
2-4 English Plaice Fillet, Skin-On, depending on how large they are
100g Baby Spinach
- 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.
- 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.
- Peel and finely chop the shallots. Peel and thinly slice the garlic.
- 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.
- 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.
- Add the baby leaf spinach to the pan and cook with the shallots for 2-3 mins, stirring to wilt it.
- 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.
Recipe and Image Credit: Abel & Cole