Plaice that's ever so delicately flavoured and fried in the most minimal oil presents an absolutely gorgeous texture. Seafood has fast become a regular occurrence in my household and I wouldn't have it any other way. I guess you could say I'm making up for all those years spent expressing my dislike for seafood; two thirds of which I had never ever tried. But fortunately, there is still time to explore. The combination of spices I used to make this succulent Plaice really brings out its tenderness. According to the NHS, a healthy diet should consist of at least two portions of fish every week. This is because they are a great source of vitamins and minerals; oily fish being high in omega-3 fatty acids that help keep your heart healthy. Now there's a worthwhile reason to dig into some major seafood. I'll be making a sushi spread as part of our Valentines Day dinner and I'm really looking forward to playing around with different flavours.Prep time: 3 mins Cooking time: 6 mins
What you need:
- Plaice Fillet (bought from Morrison's)
- 1 tbsp of olive oil
- Chilli powder
- Black pepper
- Crushed garlic and ginger
- Heat up 1 tbsp of olive oil in a medium sized pan.
- When hot, place plaice in pan and fry skin-side down for 4 minutes. Add salt, chilli powder, black pepper, use a brush to spread crushed garlic and ginger.
- Carefully turn and cook for 2 minutes.
- Squeeze some lemon juice onto food for taste.