Pan Fried Plaice with Spinach Recipe
Serves/Makes: 4
Ingredients:
- 4 plaice fillets (about 6 ounces each), skinned
- 2 tablespoons olive oil
- 1 pound baby spinach
- Juice of 1 lemon
- Salt and freshly ground pepper
Dressing - 5 ounces olive oil
- 1 1/4 freshly squeezed orange juice
- 1 clove garlic, crushed
- 4 seeds from a cardamom pod
- 1/2 vanilla pod, split, seeds scraped out and discarded
- Preheat the oven to 350°F.
- Strain the orange juice into a pan, add the garlic and cardamom, bring to the boil, then simmer for 5-8 minutes until slightly reduced. Reduce the heat to low, and whisk in the olive oil in a thin stream. Keep whisking for 2-3 minutes over a low heat until emulsified. Add the vanilla pod, remove from the heat and leave to infuse while you prepare the plaice.
- Put a baking dish in the oven to preheat. Heat 2 tablespoons olive oil in a non-stick frying pan over a medium heat. When hot, add the plaice fillets, skin side up (you might need to do this in batches). Cook for 3-4 minutes, or until colored, then transfer to the baking dish, skin side down. Season. Rewhisk the dressing if necessary, then strain it. Drizzle about 3/4 of it over the plaice fillets, then place in the oven for 2 minutes.
- Put the spinach in a pan with 1-2 tablespoons water. Bring to the boil and cook until just wilted. Drain. Arrange the spinach on 4 warmed plates and drizzle with a little lemon juice.
- Lay a pan fried plaice fillet on each pile of spinach, drizzle with the pan juices and remaining dressing and serve.
Notes:
Cooking time: 10 minutes
Total time: 15 minutes
This recipe for Pan Fried Plaice with Spinach serves/makes: 4
Main Ingredient: Flounder/Plaice
Preparation Method: Pan Fried/Sauteed
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