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Plaice Fillet with Lemon Parsley Butter and Crushed Potatoes

Plaice Fillet with Lemon Parsley Butter, Spinach, and Crushed Potatoes on Plate

Beautifully delicate with amazing flavours, this is my favourite way to cook the Plaice. 

Serves 2 | Time Required: 40 Minutes

INGREDIENTS
500g New (Chat) Potatoes
50g butter, room temperature
A handful of flat leaf parsley
1 lemon
2 shallots
1 garlic clove
2-4 English Plaice Fillet, Skin-On, depending on appetite
100g Baby Spinach

From Your Pantry

Sea salt and freshly ground pepper

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.

 

Recipe and Image Credit: Abel & Cole

 

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