Why plaice fillet with butter sauce is a good choice
This recipe is great because it takes very little time to prepare and cook. Plaice Fillet with Butter Sauce has a mild taste that appeals to most people. Using fresh lemon and parsley cuts through the richness of the butter perfectly. It is a healthy choice that feels like a restaurant meal at home.
Follow these 4 steps for plaice fillet with butter sauce
Prepare the fish: Use kitchen paper to pat the plaice fillets dry on both sides. Season the fillets with a little salt and black pepper. This helps the fish get a better crust and ensures the seasoning sticks to the surface. Set the fish aside for a moment while you heat the pan.
Fry the fillets: Place a large frying pan over a medium heat and add the olive oil and a small knob of butter. Once the butter is foaming, place the fish in the pan with the skin side down. Fry for about two minutes until the edges look cooked and opaque. Carefully flip the fillets over and cook for another minute.
Make the sauce: Remove the fish from the pan and place them on warm plates. Add the remaining butter to the same frying pan and let it melt until it starts to bubble. Stir in the lemon juice and the chopped parsley to create a simple sauce. The heat from the pan will combine the flavours quickly without burning the herbs.
Finish and serve: Pour the warm butter sauce directly over the cooked fish fillets. Serve the meal immediately while the fish is hot and the sauce is liquid. You can add an extra wedge of lemon on the side for more acidity if you like. This dish is best enjoyed fresh from the pan.
Good advice for plaice fillet with butter sauce
Make sure the pan is hot before adding the fish to get a good colour on the skin. Do not overcook the fish as plaice is very thin and cooks in just a few minutes. You can add capers to the sauce if you want extra saltiness and texture. If the butter starts to brown too quickly, turn down the heat to prevent it from burning. Plaice Fillet with Butter Sauce should be served immediately for the best texture and temperature.
Always pat the fish dry with kitchen paper before cooking to ensure it fries rather than steams. Use a wide spatula to flip the fillets carefully so they do not break apart.
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