Pan-fried plaice with fennel, samphire and orange

Method

1. Heat half the oil in a large saucepan over a medium heat. Add the sliced fennel and cook for about 20 minutes, stirring every now and then, until softened and collapsed. Add the pine nuts, orange zest and samphire, then cook for another3-4 minutes until fragrant and warmed through. Add half the orange juice.
2. Meanwhile, season the plaice with salt and pepper. Heat the remaining oil in a frying pan over a medium-high heat. Add the plaice skin-side down and cook for 2-3 minutes, adding the butter after 1 minute, until the skin is crisp and the edges of the flesh look opaque on top. Carefully turn the fillets over and cook for another 30 seconds or so, spooning some of the butter over the fish as it cooks. The fish is ready when it’s opaque and flakes easily.>
3. Sprinkle with the remaining orange juice and the fennel fronds. Serve the fish on a bed of the fennel and samphire with a dollop of crème fraîche on the side.