0
0 ITEM(S) - £0.00 GO

Menu

    • Plaice with Salsa Verde

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Plaice with Salsa Verde is a delicious and easy-to-prepare dish that can be enjoyed for lunch or dinner. It is a classic Italian recipe that combines the delicate flavour of plaice with the zesty, tangy flavour of salsa verde. This dish is packed with flavor and nutrition, and it can be prepared in just a few simple steps. It is a perfect meal for those who are looking for a light yet flavorful meal. Whether you are a beginner or a seasoned chef, this dish is sure to please.    
    1 rating
    layout 0 comment

    Ingredients

    • 4 plaice fillets
    • 1 tablespoon olive oil
    • Salt and pepper
    • 2 tablespoons capers
    • 2 tablespoons chopped parsley
    • 2 tablespoons chopped basil
    • 1 tablespoon chopped mint
    • 2 anchovy fillets, chopped
    • 1 tablespoon Dijon mustard
    • 2 tablespoons white wine vinegar
    • 4 tablespoons extra-virgin olive oil

    Method

    • Plaice with Salsa Verde: Step-by-Step Method
    • Rinse and pat dry the plaice fillets with paper towel
    • Season both sides of each fillet with salt and pepper
    • Place 1 tablespoon olive oil in a nonstick pan and set aside
    • Finely chop parsley leaves
    • Finely chop basil leaves
    • Finely chop mint leaves
    • Rinse capers under cold water to remove excess salt, then drain
    • Chop capers finely
    • Chop anchovy fillets finely
    • In a small bowl, combine chopped parsley, basil, mint, capers, and anchovies
    • Add Dijon mustard and white wine vinegar to herb mixture
    • Pour in 4 tablespoons extra-virgin olive oil and mix well to form a salsa verde
    • Taste salsa verde and adjust salt or vinegar as needed
    • Heat the pan with olive oil over medium-high heat
    • Place seasoned plaice fillets in hot pan, skin side down if skin on
    • Cook fillets for 2–3 minutes until lightly golden on first side
    • Carefully flip fillets and cook another 1–2 minutes until opaque and just cooked through
    • Remove fillets gently from pan and transfer to warm plates
    • Spoon salsa verde generously over each plaice fillet
    • Serve immediately with a drizzle of extra-virgin olive oil if desired
    • For plating, angle fillets slightly overlapping, nestle a spoonful of salsa verde atop each, and garnish with extra chopped herbs for freshness