Pan fried plaice with lemon caper and parsley

This is a classic recipe for flatfish like plaice. It's very easy to do but quite cheffy so a good one to show off with.

You will need: A frying pan

Ingredients: Urchin plaice fillet, flour, a decent lump of butter (30g), oil, a hand-full of chopped parsley, a heaped table spoon of capers, the juice of half a lemon.

Add oil to a pan and while it is heating up, dust your plaice fillet in flour. 

Put you plaice fillet in the oil with the skin side facing down. Keep the heat medium to low and add the butter. leave it to fry for a few minutes and then flip it over.

 

You are looking to achieve a nice brown colour on the fish and the butter in the pan should start turning a little brown.

After a few minutes, remove you fish from the pan and let it rest on your plate.

Keep the pan on low - you should have some browning butter still bubbling. to this squeeze the juice of half a lemon and throw in the capers.

 

let that bubble down for a few seconds and then add your chopped parsley at the last minute.

Spoon the lemon, caper and parsley butter over the fillet of fish and serve with some potatoes or salad.