Sautéed Plaice Fillets with Parsley and Lemon Juice

Name: Sautéed Plaice Fillets with Parsley and Lemon Juice
Yield: Serves 1
Ingredients: Another 1 oz/28 g butter; 2 tsp lemon juice; Freshly ground black pepper; 1 tbsp finely chopped parsley; 1 tbsp flour, sieved on to a plate with a little salt; 1 tbsp flour, sieved on to a plate with a little salt; 1 oz/28 g butter + 2 tsp sunflower oil; 1 oz/28 g butter + 2 tsp sunflower oil; 2 or 3 filleted plaice, depending on the size of the fish and your appetite; 2 or 3 filleted plaice, depending on the size of the fish and your appetite

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Unlike most of my recipes, this is not suitable for making in large quantities, but it provides such a quick and delicious individual meal that I felt I had to include it. It is one of the nicest ways I know to eat fish – I buy filleted plaice, but you could use any white fish. If you use cod, or any other thicker-fleshed fish than plaice or lemon sole, you will need to cook it for slightly longer.

Ingredients

Fish course
Pescatarian

Ingredients

Method