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    • Breaded Plaice With Sauce Vierge

    Mark Sharron
    Easy
    10 Minutes
    2
    Breaded Plaice With Sauce Vierge recipe is easy and delicious. It's a must-try!
    1 rating
    layout 0 comment

    Ingredients

    • 4 plaice fillets
    • 3 tablespoons plain flour
    • 1 egg, lightly beaten
    • 100g panko breadcrumbs
    • Vegetable oil for frying
    • Sea salt flakes
    • New potatoes boiled and tossed in butter, to serve
    • For sauce Vierge
    • 1 teaspoon coriander seeds, crushed
    • 5 tablespoons extra-virgin olive oil
    • 1 lemon zested, 1⁄2 of the lime is juiced
    • 100g cherry tomatoes, diced
    • 2 teaspoons baby capers
    • A small bunch of basil, roughly chopped
    • A small bunch of flat-leaf parsley, roughly chopped

    Method

    • Step-by-Step Method for Breaded Plaice With Sauce Vierge
    • Prepare all ingredients and equipment before starting.
    • Boil new potatoes in salted water until tender; drain and reserve for later.
    • Crush coriander seeds and set aside for sauce preparation.
    • Dice cherry tomatoes and roughly chop basil and flat-leaf parsley for sauce.
    • Zest lemon and juice half a lime, reserving both for sauce.
    • Lightly beat egg in a shallow bowl.
    • Place plain flour in a second shallow dish.
    • Pour panko breadcrumbs into a third shallow dish.
    • Season the plaice fillets with sea salt flakes on both sides.
    • Dredge each plaice fillet in flour, shaking off excess.
    • Dip floured fillets in beaten egg, allowing excess to drip away.
    • Coat fillets evenly with panko breadcrumbs, pressing gently so crumbs adhere.
    • Heat vegetable oil in a large frying pan over medium-high heat.
    • Fry breaded plaice fillets until golden and crisp on both sides, 2–3 minutes per side; transfer to a paper towel-lined plate to drain.
    • While the fish is frying, make the Sauce Vierge: In a separate pan, gently warm extra-virgin olive oil and add crushed coriander seeds for infusion without letting it smoke.
    • Remove oil from heat; stir in diced tomatoes, capers, lemon zest, lime juice, basil, and parsley.
    • Season sauce with a pinch of sea salt flakes; let it marinate briefly.
    • Toss drained new potatoes with a knob of butter, seasoning with a little sea salt.
    • To plate: Arrange breaded plaice fillets on warm plates beside buttered new potatoes.
    • Spoon Sauce Vierge generously over or alongside fillets; scatter extra herbs for garnish if desired.
    • Serve immediately for optimal crispness and flavor.