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 Pan-fried plaice with caper butter

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Pan-fried plaice with caper butter   June 29th 2012, 6:13 pm

Pan-fried plaice with caper butter

✷ 3 large potatoes, cut into 2cm cubes
✷ pinch chilli flakes
✷ 4 tbsp olive oil
✷ 35g English butter
✷ 4 large plaice fillets
✷ 4 tbsp organic plain flour, seasoned
✷ 2 tbsp salted capers, rinsed
and drained
✷ 150ml white wine
✷ 1 tbsp chopped fresh parsley
✷ lemon wedges, to serve

1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Put the potatoes,
chilli flakes and 3 tbsp oil in a bowl and season. Mix well to coat the potatoes,
then arrange in a single layer in a roasting tin. Roast for 30-35 minutes, turning
once, until golden and tender.
2 Meanwhile, heat the remaining oil and 25g butter in a large frying pan until
foamy. Wash and pat dry the plaice with kitchen paper. Toss in the seasoned
flour, dusting off any excess, and add to the pan. Cook for 2-4 minutes each
side, until golden. (The flesh is cooked through when it turns opaque.) Transfer
to a plate and keep warm.
3 Add the capers and wine to the pan and simmer for 2-3 minutes. Add the
remaining butter, stir in the parsley and season. Serve the fish with the sauce
spooned over the top, with the potatoes, a green salad and lemon wedges.

TIP You can use various types
of fish in this recipe – haddock,
cod and salmon all work well.

A hungry stomach seldoms scorns plain food.
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