Plaice with capers – French classic!

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The recipe is from bbcgoodfood. I could not to resist to share with you as it is amazingly simple but deliciously tasty.

 

Ingredients (serves 4)

4 fillets of plaice, skin-on
6 tbsp plain flour
3 tbsp olive oil or sunflower oil
85g butter, ideally unsalted
1 lemon (juice only)
2 tbsp capers

Method

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, then  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.  Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.

I love capers so wish to add a little of bit extra next time.

I served it with fresh baguette, baby spinach and amazing white Rustenberg….

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So yummy……It is on my must-do-again wish list.

Bon appétit.

 

 

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