Lemon Plaice

Lemon plaice is a delicate and tasty dish, ideal for those who love the simple flavors of the sea with a touch of citrus freshness. Here’s how to prepare this dish:

Ingredients

• 4 plaice fillets (about 150-200g each)
• 2 lemons (juice and grated zest)
• Flour, as needed to flour the fillets
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley, to garnish
• Butter (optional, for a richer version)

Preparation

1. Start by washing and drying the plaice fillets. Then, lightly flour them on both sides, shaking off any excess flour.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat. When the oil is hot, add the plaice fillets and cook them for about 2-3 minutes per side, until they are golden brown and crispy. Adjust salt and pepper during cooking.
3. In the meantime, extract the juice and grated zest of the lemons.
4. Once the fillets are cooked, transfer them to a serving dish to free up the skillet.
5. In the same skillet, reduce the flame and add the lemon juice, grating some of the zest in as well. If you desire a richer sauce, you can add a knob of butter. Let it cook for a minute so that the sauce reduces slightly.
6. Return the plaice fillets to the skillet, letting them flavor in the sauce for about a minute, turning them gently so as not to break them.
7. Plate the fillets, pouring the remaining lemon sauce from the skillet over them, and garnish with fresh chopped parsley.

For an Italian touch, you might consider pairing this dish with a side of seasonal vegetables sautéed in a pan or with a fresh mixed salad.

Curiosità

Plaice is appreciated in cooking for its delicate flavor and firm flesh, which makes it versatile for many types of preparations, from breading to baking in the oven with various sauces. In the Mediterranean, it is less common than other flatfish such as sole, but it is equally appreciated in recipes for light and tasty cooking.