Lemon Pepper Plaice with Chilli

Preparation info
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By Christine McFadden

Published 2008

  • About

Chef Cassie Williamson serves this dish at her pub – the White Horse Inn at Litton Cheney in Dorset. Deceptively simple, but dependent on absolutely fresh fish and good quality peppercorns. Cassie’s plaice are line-caught in Lyme Bay and delivered to her door practically still wriggling. The pungent bite of freshly ground pepper and hint of heat from the chilli is perfect with the sweet juiciness of the plaice.