Sunday, 14 April 2013
Plaice with Lemon and Parsley Sauce.
Put the plaice in skin side down and cook for 3/4 mins. Turn and cook for another 2/3 mins on the other side (You will be able to tell when it is cooked through as it will be white all through).
Keep warm in the oven while you make the sauce.
In the pan you cooked the fish in add more butter (stir in a little flour if you like a thick sauce) deglaze the pan with a small glass of white wine stirring all the time and add a good squeeze of lemon juice.
Reduce to the desired consistency and add finely chopped parsley.
Pour the sauce over the fish and serve.