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Plaice with lemon, capers & tomatoes
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2x225-250g plaice fillets
3 tbsp extra virgin olive oil, plus extra for rubbing
1 tbsp nonpareille capers in brine, drained, plus 1 tsp brine
Finely grated zest and juice 1 lemon
100g cherry tomatoes, halved
½ x 25g pack flat leaf parsley, leaves only, chopped
Green beans and boiled new potatoes, to serve
1 . Rub the fish with a little oil and seasoning. Warm a large non-stick frying pan over a high heat. Cook the fish for 2-3 minutes on each side until thoroughly cooked and golden. Remove to warmed plates and leave to rest.
2. Return the pan to the heat. Add the oil, followed by the capers, lemon zest and tomatoes. Cook for 3-4 minutes, without stirring, until the tomatoes are soft but still holding their shape.
3. Remove from the heat and add the lemon juice, caper brine and parsley. Spoon over the fish and serve with green beans and boiled new potatoes if desired.
Typical values per serving: