Plaice with Lemon Parsley Butter

Method

• Butterfly the plaice by cutting down the backbone, open the fish like a book and cut it into a half widthwise.
• oil the potatoes until just soft (about 10 minutes), drain and slice into even-sized pieces.
• Heat the butter in a large frying pan and lightly fry the plaice fillets on both sides until crisp and golden. Place onto a warmed serving platter and keep warm.
• Place the pan back onto the stove over medium heat.
• Add the spinach, parsley, shallots and garlic to the pan and sauté until just wilted. Add the butter, juices from the pan and lemon juice and zest.
• Spoon the mixture on top of fillets and boiled potatoes, serve and enjoy!
• Serving Suggestions: Serve with fresh lemon wedges and flat-leaf parsley.