Lemon and Parsley Plaice
Lemon and Parsley Plaice



  • 300g new potatoes
  • Pack of parsley, chopped
  • 2 x 150g plaice fillets
  • 1 lemon
  • 3 tbsp olive oil
  • 2 tbsp flour
  • 30g butter
  • 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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