Plaice Fillet Recipe with Lemon Parsley Butter and Crushed Potatoes

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
1 lemon
Sea salt and freshly ground pepper
2 shallots
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


  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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