Plaice Fillets with Tomato, Garlic and Parsley Butter

Method

• Step-by-step method for Plaice Fillets with Tomato, Garlic and Parsley Butter
• Pat the plaice fillets dry with paper towels and season both sides with salt and pepper.
• Preheat oven to 180°C (350°F) or heat a large nonstick frying pan over medium heat.
• In a small saucepan, gently melt the butter over low heat, then stir in the minced garlic and heat until just fragrant (do not let the garlic brown).
• Add chopped tomatoes to the butter-garlic mixture and gently simmer for 5 minutes to combine flavors.
• Stir in a generous squeeze of lemon juice and most of the chopped parsley, reserving some for garnish.
• While tomato mixture simmers, lightly oil a baking dish or oven tray with a little vegetable oil.
• Lay the seasoned plaice fillets flat in the prepared dish or onto a plate if pan-cooking.
• Pour the hot tomato, garlic, and parsley butter evenly over the fillets.
• If baking: cover the dish loosely with foil and bake for 10–12 minutes, or until the fish is opaque and just cooked through.
• If cooking in a pan: spoon the sauce over the fillets, cover, and cook for around 5–6 minutes until the fish flakes easily.
• Transfer the cooked fillets to warm plates, spoon over extra sauce, and scatter with the reserved parsley.
• Serve immediately with steamed new potatoes, buttered greens, or crusty bread for sauce.