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    • Plaice with Saffron and White Wine

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Plaice with Saffron and White Wine is a classic fish dish that is easy to prepare and packed with flavour. This recipe combines plaice fillets with butter, onion, garlic, white wine, saffron, thyme, salt, pepper, parsley, and lemon juice to create a delicious and aromatic dish. The combination of white wine and saffron adds a unique and delicate flavour that pairs perfectly with the plaice. This dish is perfect for a weeknight meal or for a special occasion.      
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    Ingredients

    • 4 plaice fillets
    • 2 tablespoons of butter
    • 1 onion, finely chopped
    • 1 garlic clove, minced
    • 2 tablespoons of white wine
    • 1 teaspoon of saffron threads
    • 1 teaspoon of dried thyme
    • 1/2 teaspoon of sea salt
    • 1/4 teaspoon of freshly ground black pepper
    • 2 tablespoons of chopped fresh parsley
    • 1 lemon, juiced

    Method

    • Method for Plaice with Saffron and White Wine
    • Pat the plaice fillets dry with paper towels and season with half the sea salt and pepper
    • Preheat your oven to 180°C (350°F)
    • In a small bowl, combine saffron threads with white wine and let infuse for 5 minutes
    • Finely chop the onion and mince the garlic clove
    • Heat 1 tablespoon of butter in a large ovenproof skillet over medium heat
    • Add chopped onion and cook, stirring, until softened (about 3 minutes)
    • Add minced garlic and cook 1 minute further, stirring continuously to avoid burning
    • Stir in dried thyme and sauté until fragrant, about 30 seconds
    • Pour in saffron-infused white wine and simmer for 1-2 minutes, reducing slightly
    • Remove skillet from heat and arrange plaice fillets over the onion mixture in a single layer
    • Spoon pan juices gently over fillets to moisten
    • Dot remaining butter on top of the fillets
    • Cover the skillet (or use foil if uncovered) and transfer to preheated oven
    • Bake for 10-12 minutes, or until plaice is opaque and flakes easily with a fork
    • While baking, chop the fresh parsley and juice the lemon
    • Remove skillet from oven and immediately drizzle lemon juice over fish
    • Garnish with chopped parsley just before serving
    • For plating, arrange each fillet on a warm plate, spooning onions and pan juices surrounding each portion
    • Suggest serving with steamed vegetables or light, herbed rice to complement the sauce
    • Serve immediately while hot, with a lemon wedge on the side for extra brightness