Lemon and Parsley Plaice

Halve the potatoes and boil in salted water for 10 mins, then drain and roughly crush with a fork. Season well, stir in 2 tbsp of olive oil and a handful of chopped parsley. Meanwhile, season the fish fillets and dust with some flour. Heat 1 tbsp of oil in a pan and fry the fish - skin-side down - for 2 mins, then carefully flip over and cook for 2 mins more. Transfer to serving plates.
Melt the butter in the frying pan, and stir in the juice from ½ a lemon. Add a handful of parsley, season well and drizzle the sauce all over the plaice. Serve with the crushed potatoes alongside and with some lemon wedges for squeezing.

15 mins

2 serving

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