Pan-fried Plaice with Tomatoes & Capers

Delicious, quick dish of pan-fried plaice with tangy capers, created specially for Seafood Week 2016 by Fish is the Dish.

Serves 2

  • 2 Plaice fillets
  • 2 medium sized plum tomatoes
  • 1 tsp small capers, rinsed
  • 1 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • juice and zest of a lemon
  • 25g butter
  • small handful fresh basil leaves




  1. Cover the tomatoes in boiling water for one minute, then slip out of their skins. Quarter, discard the skins and chop the flesh.
  2. Combine in a bowl with the capers, extra virgin olive oil, black pepper and salt, half the lemon juice and the lemon zest.
  3. Heat the butter in a frying pan. Fry the plaice for a couple of minutes on each side on a medium heat.
  4. Squeeze over the remaining lemon juice and season. Remove from the heat.
  5. Tear the basil and add to the tomatoes.
  6. Serve the plaice with the cooking juices poured over the top, alongside the tomato mixture and new potatoes.

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