Why you should cook plaice with bacon and mushrooms
This recipe for Plaice with Bacon and Mushrooms is very easy to follow and uses simple ingredients found in any supermarket. The mushrooms absorb all the delicious juices from the pan while the fish stays moist and tender. You can have everything ready on the table in less than twenty minutes. It is a great way to eat more seafood without needing complex cooking techniques.
Follow these simple steps for plaice with bacon and mushrooms
Prepare the ingredients: Wipe the mushrooms clean and slice them into even pieces. Pat the plaice fillets dry with kitchen paper to ensure they fry well later. Season both sides of the fish lightly with salt and pepper. Set everything aside so you are ready to start cooking.
Fry the bacon and mushrooms: Place a large frying pan over medium heat and add the bacon lardons. Fry the bacon until it becomes golden and crispy. Add the sliced mushrooms to the pan and cook them in the bacon fat until they soften. Remove the bacon and mushrooms from the pan and keep them warm.
Cook the fish: Add the butter to the same frying pan and let it melt until it starts to foam. Place the plaice fillets in the pan with the skin side down first. Fry the fish for about two minutes on each side until the flesh is opaque. Be careful when turning the fillets as they can be quite delicate.
Finish and serve: Return the bacon and mushrooms to the pan just to warm them through for a moment. Squeeze a little fresh lemon juice over the fish and sprinkle with chopped parsley. Serve the plaice immediately while the edges are still crisp. This meal is delicious with a side of boiled new potatoes or a green salad.
Tips to make plaice with bacon and mushrooms even better
Always make sure the pan is hot before adding the fish so it does not stick to the bottom. If the plaice fillets are very thin, they might only need a minute or two of cooking time in total. You can use large flat mushrooms instead of chestnut mushrooms if you prefer a meatier texture.
Using smoked bacon gives the Plaice with Bacon and Mushrooms a much deeper flavour than unsmoked varieties. Do not overcrowd the pan when frying the fish or it will steam instead of browning. If you are cooking for a larger group, fry the fish in batches and keep the first ones warm in a low oven. Fresh parsley adds a lovely brightness that cuts through the richness of the butter and bacon.
Find more ideas here:
cod in puff pastry,
salmon in puff pastry or
deep-fried oysters.
