Lemon-Infused Plaice with Brown Shrimp
Delicate plaice fillets, pan-seared to perfection, topped with succulent brown shrimp and a rich, lemony butter sauce. This elegant dish is ready in under 20 minutes, making it perfect for a quick yet sophisticated dinner.
Equipment
- 1 Frying pan (skillet)
- Spatula
Ingredients
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2, Plaice Flounder fillets
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- ¼ tsp Paprika
- 1 clove Garlic peeled and minced
- 70g 2 ½ oz Tiny brown shrimp
- 1 tbsp Lemon juice
- 3 tbsp Finely chopped flat-leaf parsley
To Serve (optional):
- Baby new potatoes
- Green vegetables such as broccoli, cabbage, and peas
Instructions
- Heat Pan: Heat the olive oil and butter in a frying pan over medium-high heat until the butter melts and starts to bubble.
- Season Fish: Season the plaice fillets with salt, pepper, and paprika. Add the fillets to the pan, skin-side up, and cook for 2-3 minutes until browned. Turn the fillets over.
- Add Shrimp: Add the minced garlic and brown shrimp to the pan, stirring them into the butter. Cook for another 2-3 minutes until the shrimp are hot throughout.
- Finish: Turn off the heat, then drizzle the lemon juice over the fish and stir in half of the fresh parsley.
- Serve: Arrange the fish on plates, spoon over the shrimp and any pan juices, and sprinkle with the remaining parsley. Serve with baby new potatoes and green vegetables if desired.
Notes
- Make Ahead: This dish is best served immediately after cooking. Reheating may cause the fish to dry out.
- Ingredient Swaps: If plaice is unavailable, lemon sole, skate, or sea bass can be used as substitutes.
