This is the pescatarian main meal as part of my 1930s Parisian Supper Club held at Brown and Green cafe, Crystal Palace. The plaice was bought from Fishmonger’s Plaice in Crystal Palace and served with dauphinoise potatoes (see the recipe here).
Serves 2
–
2 plaice fillets
40g butter, plus extra for greasing
1 tbsp cornflour
1 tbsp olive oil
1 garlic clove, sliced
1 tbsp capers
1/4 fennel, sliced
1 tbsp chopped parsley
1 tbsp chopped dill
black pepper
Preheat the oven to 200°C and place the plaice, skin side down, on a large oven tray, greased with butter. Dust with cornflour and pepper and drizzle with olive oil. Scatter over the sliced garlic and the capers, then surround with the fennel slices and season with pepper. Roast for 20 mins, until golden.
Cover with the fish with herbs and serve on a bed of wilted spinach. Serve with dauphinoise potatoes.
