Plaice with Lemon

Lemon plaice is a delicate and flavorful dish, ideal for those who love simple sea flavors 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 coat the fillets
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley, for garnish
• Butter (optional, for a richer version)

Preparation

1. Start by rinsing and drying the plaice fillets. Then lightly coat them with flour on both sides, shaking off any excess.
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 for about 2-3 minutes per side, until golden and crispy. Season with salt and pepper during cooking.
3. Meanwhile, extract the juice from the lemons and grate the zest.
4. Once the fillets are cooked, transfer them to a serving plate to free up the skillet.
5. In the same skillet, reduce the heat and add the lemon juice, also grating a bit of zest into it. If you want a richer sauce, add a knob of butter. Let it cook for about a minute so the sauce reduces slightly.
6. Return the plaice fillets to the skillet, letting them absorb the flavors in the sauce for about a minute, turning them gently to avoid breaking 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 serving this dish with a side of seasonal vegetables sautéed in a pan or with a fresh mixed salad.

Trivia

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