Description
A quick and flavorful dish featuring delicate plaice fillets pan-fried in a luscious brown butter sauce with tender brown shrimp, garlic, and fresh lemon juice. Served with baby new potatoes and green vegetables, this recipe is perfect for a light and satisfying seafood meal ready in just 15 minutes.
Ingredients
Fish and Shrimp
- 2 plaice (flounder) fillets
- 70 g (2 1/2 oz) tiny brown shrimp
- 1 garlic clove (peeled and minced)
Seasonings & Fat
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1 tbsp lemon juice
- 3 tbsp finely chopped flat-leaf parsley
Sides
- Baby new potatoes
- Green vegetables (such as broccoli, cabbage, and peas)
Instructions
- Heat the fats: Heat the olive oil and unsalted butter in a frying pan (skillet) over medium-high heat until the butter melts and begins to bubble slightly, creating a flavorful base for cooking the fish.
- Season the fish: Pat the plaice fillets dry and season them evenly with salt, ground black pepper, and paprika for a subtle smoky flavor.
- Cook the plaice: Place the fillets in the pan skin-side up and cook for 2 to 3 minutes until the surface is nicely browned; then carefully turn the fillets over to continue cooking.
- Add garlic and shrimp: Add the minced garlic and tiny brown shrimp to the pan. Stir them into the melted butter and cook for another 2 to 3 minutes until the shrimp are heated through and have absorbed the rich brown butter flavors.
- Finish with lemon and parsley: Turn off the heat, drizzle fresh lemon juice over the shrimp and fish, and stir in half of the chopped parsley for brightness and color.
- Plate and garnish: Arrange the cooked fish fillets on two plates. Spoon the shrimp and the flavorful pan juices over the top. Sprinkle the remaining parsley to garnish.
- Serve: Serve immediately alongside boiled or steamed baby new potatoes and your choice of green vegetables such as broccoli, cabbage, or peas for a balanced and delicious meal.
Notes
- For best results, use fresh plaice fillets to ensure tender, flaky fish.
- Do not overcook the fish; plaice cooks quickly and becomes dry if left too long in the pan.
- You can substitute brown shrimp with any small cooked shrimp if unavailable.
- Add a splash of white wine to the pan when cooking shrimp and garlic for added depth of flavor.
- Serve with crusty bread to soak up the delicious brown butter sauce if desired.
