Plaice Fillet with Butter Sauce
Plaice fillet with butter sauce is a fast, gentle supper for two. The thin fillets cook in about 3 minutes, and the sauce is simply butter melted in the same pan with lemon juice and parsley, so you pick up every bit of flavour from the frying. It is on the table in 15 minutes, which makes it a good midweek fish dish.
- Total
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 365kcal
Buying and preparing plaice fillet with butter sauce
Plaice is a thin flatfish, so ask for fillets of a similar size and allow about 150g per person. They cook evenly and quickly that way. Fresh fish should smell clean and of the sea, with moist, firm flesh. Look for the orange-spotted skin, which is a sign you are buying genuine plaice. If the fillets still have their skin, leave it on, as it helps hold them together in the pan.
Preparing plaice fillet with butter sauce
Tap a time to start a timer.
- Dry and season Pat the fillets dry on both sides with kitchen paper and season with the salt and some pepper. Dry fish browns in the pan instead of steaming. Put the plates in a low oven or fill them with hot water to warm them.
- Heat the pan Heat the olive oil and 10g of the butter in a large non-stick frying pan over a medium-high heat for , until the butter is foaming.
- Fry the fillets Lay the fillets in the pan, skin side down if they have skin, and fry for without moving them. Slide a fish slice underneath and turn them over carefully. Cook for 1 more minute, until the flesh is opaque and flakes easily. Lift onto the warm plates.
- Make the butter sauce Turn the heat down to low and add the remaining 40g butter to the same pan. Once it has melted and is just bubbling, take the pan off the heat and stir in the lemon juice and parsley.
- Serve Spoon the butter sauce over the fillets and serve straight away with lemon wedges on the side.
What to serve with plaice fillet with butter sauce
The butter sauce is rich, so keep the sides simple: boiled new potatoes tossed in parsley, a pile of buttered green beans or a crisp green salad. For a herby white sauce instead, try plaice fillet with parsley sauce, and for a fuller plate with potatoes on the side, see plaice with smashed potatoes.
If you want more sharpness, finish with a few drops of white wine vinegar or an extra squeeze of lemon. Eat the fish straight away, as the butter sauce firms up as it cools.
Common problems and fixes for Plaice Fillet with Butter Sauce
- The fillets stick to the pan or break when you turn them.
- The pan was not hot enough or you moved the fish too soon. Wait for the butter to foam, leave the fillets alone for 2 minutes, and use a wide fish slice.
- The fish is dry.
- Plaice is thin and cooks in 3 minutes in total. Take it off as soon as it turns opaque and flakes, as it keeps cooking on a hot plate.
- The butter burns or turns dark brown.
- The pan is too hot. Wipe out any burnt bits, turn the heat to low and melt the second batch of butter gently. Taking the pan off the heat before adding the lemon juice stops it spitting.
Frequently asked questions about Plaice Fillet with Butter Sauce
How do you know when plaice fillet is cooked?
The flesh turns from translucent to opaque white and flakes easily when pressed with a fork. Thin fillets need about 2 minutes on the first side and 1 minute on the second.
What should I serve with plaice fillet with butter sauce?
Boiled new potatoes and steamed green vegetables such as asparagus, green beans or broccoli suit it well. A slice of crusty bread is useful for the last of the butter.
Can I use frozen plaice fillets?
Yes. Defrost them overnight in the fridge, then pat them very dry with kitchen paper, as frozen fish releases water that stops it browning.
Can I add capers to the butter sauce?
Yes, stir in 1 tbsp of rinsed capers with the parsley for a salty, sharp edge. Taste before adding more salt, as capers are already salty.
How did you like the recipe?
4.8 / 5 · 55 ratings
