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Pan-fried plaice with potato wedges

Published: 30 Jun 04
Updated: 18 Mar 24

This pan-fried plaice recipe is simple, yet certainly effective. It works well as a weekend recipe, or saved for a dinner party with friends – plenty of butter and capers go into the sauce.

Easy
July 2004

Test kitchen approved

Serves 4
Hands on time 45 mins

This pan-fried plaice recipe is simple, yet certainly effective. It works well as a weekend recipe, or saved for a dinner party with friends – plenty of butter and capers go into the sauce.

Nutrition: per serving

Calories: 947kcals
Fat: 58.2g fat (21.7g saturated)
Protein: 33.6g
Carbohydrates: 77g (7.3g sugars)
Salt: 4.5g

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Ingredients

4 medium potatoes, about 600g
2 tbsp olive oil
1 shallot, finely sliced
2 large or 4 small gherkins, rinsed and chopped
125g light mayonnaise
1 lemon, halved
3 tbsp plain flour, seasoned with salt and pepper
2 plaice fillets, skin on
65g butter
2 tbsp salted capers, rinsed
Handful parsley, chopped

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Cut the potatoes into even-sized wedges. Toss in the oil and a little sea salt. Place in a single layer on a rack resting over a roasting tin. Roast for 25 minutes, turn over and roast for 10-15 minutes, until golden.
Meanwhile, put the shallots, gherkin and mayonnaise into a bowl. Mix together, add a squeeze of lemon and season to taste. Cut the remaining lemon half into wedges and put aside.
Press each side of the plaice fillets into the seasoned flour, then shake off any excess. Heat 15g of the butter in a non-stick frying pan until foaming. Add the fish skin-side up, and fry for 3-4 minutes until golden. Turn over and cook for a further 3-4 minutes until cooked. Put on 2 warmed plates.

Wipe out the pan. Melt the remaining butter and cook until lightly golden. Remove from the heat, add the capers and parsley. Season and spoon over the fish. Serve with the wedges, tartare sauce and lemon.