Serves 4


  • 1 plaice fillet cut in half salt and freshly ground black pepper 3 tbsp. plain flour 2 tbsp. olive oil FOR THE CAPER BUTTER 25g butter ½ lemon zest and juice 1 tbsp. capers, drained 1 tbsp. chopped fresh flat leaf parsley FOR THE CREAMED CABBAGE ½ onion peeled, finely chopped ¼ Savoy cabbage shredded 200 ml double cream 2 garlic cloves peeled and chopped Salt and freshly ground black pepper


·         Season the plaice with salt and freshly ground black pepper.

·         Dredge the fish in the flour, shaking off any excess.

·         Heat the olive oil in a frying pan and fry the plaice fillets skin-side down for 3-4 minutes. 

·         Turn over and cook for a further -2 minutes, or until the fish is cooked through. Remove from the pan and set aside to rest on a warm plate.

·         Heat the butter and lemon zest in the frying pan used to cook the fish, stirring until the butter is melted an turns a nut-brown colour.  Remove from the heat and stir in the capers, parsley and lemon juice.

·         for the creamed cabbage, place all of the cabbage ingredients into a pan and bring to simmer.  Cook for 8-10 minutes over a low heat or until the cabbage is tender.

·         to serve, spoon the creamed cabbage on a plate, arrange the plaice fillet pieces on top and spoon over the caper butter.