Plaice with fried capers and brown butter
Simple, classic and quick to make, this works well with any number of varieties of white fish. Serve with samphire or spinach alongside potatoes or chips.At other times of the year, I use whole lemon sole, or you could use fillets of John Dory, or even gurnard.
Ingredients
Serves 6
Ingredients
For the sauce
Method
Step 1
Heat the oven to 190°C/fan oven 170°C/mark 5. Oil the plaice fillets on both sides and place on a baking tray, skin side down. Season well. Bake for 10-12 minutes. To test if the fish is cooked through, insert a skewer through the thickest part of the flesh – it should meet no resistance.
Step 2
While the fish is cooking, heat a frying pan over a medium heat and add the butter. When it has melted, add the capers and fry until the butter starts to foam and smells nutty, and the capers brown slightly. Stir in the lemon juice and parsley, then remove from the heat. Serve the fish with the sauce spooned over the top.
