Plaice Fillets With Tomato | Garlic | Parsley Butter

Method

• Plaice Fillets With Tomato, Garlic & Parsley Butter – Step-by-Step Method
• Rinse the plaice fillets under cold running water and pat dry with paper towels
• Season both sides of the fillets lightly with salt and freshly ground black pepper
• Peel and finely chop the garlic cloves
• Rinse and finely chop the fresh parsley
• Cut the lemon in half and remove any visible seeds
• Open the can or package of chopped tomatoes and set aside 400 g
• Prepare basmati rice (or baby potatoes) following package instructions; keep warm for serving
• Heat a wide non-stick frying pan over medium heat
• Add a small drop of vegetable oil to lightly coat the pan
• Gently lay the plaice fillets into the pan, skin-side down if skin-on
• Cook for 2–3 minutes on one side until lightly golden, then carefully turn and cook 1–2 additional minutes until opaque and cooked through
• Remove the fillets from the pan and set aside on a warm plate, covered loosely with foil
• In the same pan, add the butter over medium-low heat
• Once the butter is foaming, add the chopped garlic and sauté gently for 30 seconds to 1 minute, just until fragrant
• Add the chopped tomatoes and cook, stirring, for 2–3 minutes to gently heat through and reduce any excess liquid
• Squeeze in half of the lemon’s juice, to taste, and stir through
• Stir in the chopped parsley and adjust seasoning with a pinch of salt and black pepper
• Arrange the steamed rice (or baby potatoes) onto each serving plate
• Place the cooked plaice fillets atop or beside the starch
• Spoon the hot tomato, garlic and parsley butter over the fillets
• Serve immediately, garnishing with extra parsley and lemon wedges if desired