Plaice with capers and lemon


My fishmonger at the farmers’ market recommended me this delicious plaice, just landed the night before. It takes only a few minutes to cook and the capers and lemon are a good combo.

Serves 2

2 plaice (or other flat white fish) fillets
seasoned flour for dusting
olive oil
2-3 tsps capers
juice of one lemon
parsley to garnish


Dust the fish with the season flour. Heat up the oil in a large flat pan until sizzling. Then add the fillets, skin side down, cook for 2 minutes, then flip and cook for 2 more minutes before flipping back, and removing onto a plate. The fish should be browned, crispy but not overcooked!

Quickly add the capers and the lemon juice and deglaze the pan before pouring on teh unties stick sauce on top of the fish. Serve with my delicious rainbow chard with lives and capers, spinach or kale (which can be cooked in the same way). New or charlotte potatoes to accompany.


2 responses to “Plaice with capers and lemon

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