Plaice Fillets with Nut-Brown Caper Butter

Pan-fried plaice fillets served with a nutty caper and lemon butter sauce over a bed of creamy savoy cabbage.

Dinner Quick Fish Seafood Main Course

Estimated Nutrition

Calories

1184.5

kcal / serving

1184.5 kcal total

Carbs

28.5g

per serving

28.5 g total

Fat

105.8g

per serving

105.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

200

Double Cream

Fruits

0.5

piece

Lemon

zest and juice

GrainsCereals

tbsp

Plain Flour

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

chopped

cloves

Garlic

peeled and chopped

OilsFats

tbsp

Olive Oil

Seafood

piece

Plaice Fillet

cut in half

Vegetables

tbsp

Caper

drained

0.5

piece

Onion

peeled and finely chopped

0.25

piece

Savoy Cabbage

shredded

Method

Serve the plaice on a bed of creamed cabbage and top with caper butter.

Season the plaice with salt and pepper and dredge in flour.

Heat olive oil in a pan and fry fillets skin-side down for 4 minutes.

Turn the fish and cook for 2 minutes until done, then set aside on a warm plate.

Melt butter and lemon zest in the same pan until it turns nut-brown.

Remove from heat and stir in capers, parsley, and lemon juice.

Combine cabbage ingredients in a pan and simmer over low heat for 10 minutes until tender.