Pan-fried plaice with capers, mint & lemon

Plaice with capers, lemon & mint

Plaice is a delicious fish.  It’s often over-looked on menus and fish slabs for some reason, but I love it!  It’s extremely quick and easy to cook, versatile (grill, fry, bake or poach) and is fabulous to eat – its fine, moist texture and delicate flavour making it ideal for family meals and entertaining alike.  Better still it is high in protein, low in fat and calories.

It’s in season for most of the year from May – December, but at its best in the summer.  When buying plaice I look for nice bright orange spots on it’s pretty skin and perky, clear eyes.

Try it in this light, quick and easy recipe.

Prepare 10 minutes
Cook 10 minutes
Serves 2

2 plaice fillets
3 tbsp extra virgin olive oil
8 cherry tomatoes
2 tbsp nonpareille (baby) capers, drained
Finely grated zest 1 unwaxed lemon
4 sprigs mint

  1. Warm a large frying pan over a high heat.  Rub a little olive oil over the fish and season.  Cook in the hot pan for 2-3 minutes on each side, until golden and thoroughly cooked.  Remove to warm plates.
  2. Add the tomatoes to the pan with one tablespoon of oil and cook for 1 minute until just starting to soften.
  3. Add the remaining oil, capers, zest and mint and cook for a further minute, stirring often, until fragrant.  Season.
  4. Spoon over the fish.  Serve with seasonal veg or salad and lemon wedges to squeeze over.
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Happy New Year!

It’s Chinese New Year – the year of the Rooster.  If you don’t think it’s inappropriate to celebrate by eating chicken (!) then try this delicious, family-friendly (not too spicy) and very easy roast recipe.  The slow cooker version can be found in my book – Slow Cooking.

Whole roast Chinese chicken with plums

Prepare 15 minutes, plus resting
Cook 1 hour 25 minutes
Serves 4

1.5kg whole chicken
1 tbsp five spice powder
1 tbsp sesame oil
600g plums, halved and stoned
100ml dry fino sherry
200ml chicken stock
1 tbsp clear honey

  1. Preheat the oven to 190°C, gas mark 5. Place the chicken in a roasting tin and pat the skin dry with kitchen paper.  Mix the five spice powder and the oil together. Rub the mixture over the chicken as evenly as possible. Place in the oven and cook for 15 minutes.
  2. Place half of the plums around the chicken, and pour the sherry and stock over them. Return to the oven and cook for another 45 minutes.
  3. Add the remaining plums and continue to cook for another 25 minutes or until the chicken is golden (cover the chicken with foil if it is browning too fast) and the juices run clear when tested with a skewer inserted into the thickest part between the leg and the breast.
  4. Place the chicken on a platter and allow to rest in a warm place. Warm the plum mixture in the roasting tin over a high heat. Stir in the honey to taste and season well. Carve the chicken and serve with the plum sauce, steamed oriental greens and rice or noodles.

Image from Slow Cooking by Katie Bishop.  Photograph© David Munns

 

 

 

 

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