Plaice à la Meunière

Serves

100g/3oz unsalted butter
2 x 225g/8oz plaice fillets,
with skin
Plain flour, for coating
Sea salt, black pepper
2 lemon quarters
2 teaspoons finely chopped flat-leaf parsley

100g/3oz unsalted butter
2 x 225g/8oz plaice fillets,
with skin
Plain flour, for coating
Sea salt, black pepper
2 lemon quarters
2 teaspoons finely chopped flat-leaf parsley

Gently melt the butter in a small saucepan, and then remove from the heat. Preheat a non-stick frying pan over a high heat. Season the flour with salt on a plate. Dip the plaice fillets into the flour to coat them, then brush liberally with the melted butter. Lay one plaice fillet flesh-side down in the frying pan, turn the heat down and cook for three minutes, then turn and cook the skin side for three minutes. Slip the plaice fillet on to a warm plate and cover with foil to keep warm while you cook the second fillet.

While the plaice is cooking, return butter to a medium-low heat and stir frequently until milky solids turn to fine golden particles. It should have the appearance of clear yellow butter with paprika in the bottom. Immediately pour into a bowl.

Once the fish fillets are cooked, spoon the butter over them and squeeze over the lemon juice.

Season with salt and pepper and sprinkle with chopped parsley.