Plaice with Lemon Parsley Butter

Method

• Step-by-Step Method: Plaice with Lemon Parsley Butter
• Wash Jersey Royal new potatoes under cold water
• Place potatoes in a saucepan, cover with cold water, add a pinch of salt (from sodium budget)
• Bring to a gentle boil and simmer until just tender (about 15-20 minutes), drain and set aside
• Peel and finely dice shallots
• Peel and finely chop garlic clove
• Rinse flat-leaf parsley thoroughly, pat dry, and roughly chop
• Zest and juice the lemon, keeping zest and juice separate
• Soften 50g butter by letting it sit at room temperature if not already soft
• In a bowl, mix softened butter with chopped parsley, lemon zest, half the lemon juice, diced shallots, chopped garlic, pinch of salt, and black pepper if available
• Place butter mixture onto a sheet of cling film or parchment, roll into a log, chill in fridge to firm up
• Preheat grill (or oven broiler) to medium-high
• Pat plaice fillets dry with kitchen paper
• Place plaice fillets onto a lightly oiled or lined tray, season with a little salt and lemon juice
• Grill plaice fillets for 3-4 minutes, turning once, until just opaque and flaking (do not overcook)
• While fish cooks, wilt spinach: Heat a dry pan, add rinsed baby leaf spinach, stir gently until wilted (1-2 mins), season lightly
• Slice chilled lemon parsley butter into discs
• Arrange cooked potatoes, wilted spinach, and plaice fillets on warm plates
• Top each fillet with a disc of lemon parsley butter (allow to melt slightly over fish)
• Serve immediately with extra lemon wedges and a sprinkle of chopped parsley