Pan-fried plaice with peas
Unlimited access. Half the price.
Ingredients
4 fillets of plaice, skinned
100g frozen or fresh peas
handful of fresh basil leaves
6 spring onions, sliced thinly
100 vegetable stock
2 tbsp olive oil
sea salt
black pepper
1 tbsp cream flour
40g butter
lemon wedges, to serve
For the toasted breadcrumb:
2 tbsp fresh white breadcrumbs
1 tsp olive oil
¼ tsp lemon zest
pinch of dried chilli flakes
Method
Make the toasted breadcrumbs by mixing the ingredients together in a small bowl and then transferring them to a small frying pan, moving them around in a medium hot pan for a couple of minutes until the breadcrumbs turn crunchy and golden. Remove from the heat and set aside.
Place the butter along with the spring onions, peas, basil, vegetable stock and olive oil in a sauce pan and season with sea salt. Bring to the boil and them reduce the heat, leaving to simmer for 3 minutes.
Pat the fish dry with some kitchen towel and them dust with the flour, seasoned with sea salt. Heat a little oil in a frying pan and add the fish, cooking on a medium high heat for 3 minutes on each side.
Serve the plaice with the peas and spring onion mixture spooned on top and garnished liberally with the toasted breadcrumbs.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.