Plaice in a hot vinaigrette
Preparation time: 15 - 20 minutes
Skill level: Easy
- 4 large plaice fillets, about 140g each
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 leeks, washed, trimmed and shredded into very thin strips
- 1 lemon, plus wedges to serve
- Get grilling: Preheat the grill to High. Lay the plaice fillets, skin-side down, on an oiled baking sheet, season with salt and freshly ground black pepper and drizzle with 1 tbsp of the oil. Grill the fish for 2-3 minutes (no need to turn).
- Make the vinaigrette: While the plaice is grilling, heat the remaining oil in a small frying pan. Add the garlic and leeks and fry over a gentle heat until soft and golden. Squeeze in the juice from the lemon, then take the pan off the heat. Remove the fish from under the grill and arrange on plates. Using a slotted spoon, top the fish with the garlic and leeks. Heat the vinaigrette for a further minute until piping hot, then pour it over the fish and finish with a good grinding of black pepper. Serve with lemon wedges and boiled new potatoes.
Lemon sole meunière
Preparation time: 5 minutes
Cook Time: 7 minutes
Skill level: Easy
This popular French classic coats the fish in a seasoned flour, lightly protecting the fish without overpowering the flavour.
- 4 fillets sole or plaice, skin-on (140g each)
- 6 tbsp plain flour
- 3 tbsp light olive oil or sunflower oil
- 85g butter, ideally unsalted
- 1 lemon, juice only
- 2 tbsp small capers (optional)
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few seconds, return fish to the pan and spoon over any juices. Serve immediately.