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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Love is in the air

Lobster tails with mayonnaise

If you’re cooking for Valentine’s Day this year then something quick and easy is just the ticket – leaving you plenty of time for eating, drinking and romance!

Lobster tails are luxurious and a lovely treat – they’re also incredibly versatile and super-speedy to cook.

Try them split in half, brushed with butter and grilled until opaque and thoroughly cooked.

Make your own mayonnaise to go with it by whisking an egg yolk, some lemon juice and seasoning together, then very slowly adding light olive or sunflower oil, drop by drop, until thick and unctuous.

You can do this in a food processor for ease and speed too.  Delicious with chips and salad on the side.

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Burn’s Night

Burn's night supper - haggis, neeps & tatties, whisky sauce by Waitrose

January 25th is Burn’s night.  Time to celebrate all that is Scottish and of course all that is haggis.

I think haggis is really delicious, so I will be cooking up a quick Burn’s Night mid-week supper to mark the day, as I do every year.  It’s always so easy – haggis is a most amazing ready-meal.

It’s warm and hearty and takes minutes to cook in the microwave if you’re in a real hurry.  If you have more time you simply put it into a preheated oven in a dish with a little water and leave it to heat through thoroughly.  So it couldn’t be easier.

A drizzle of whisky over the top just before serving will make all the difference, as will a simple whisky and cream sauce to spoon alongside.  If you want a guide give this tried and tested Waitrose recipe a go – as seen in their photo above.

Neeps and tatties are a traditional accompaniment.  Neeps actually refer to swede rather than, as the name might suggest, parsnips or turnips.  Mash them up with some butter and maybe a dash of cream, a little nutmeg and seasoning and you’re ready to eat.


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