Plaice with New Potatoes and Asparagus
Plaice has a lovely sweet flavour and goes well with asparagus, which is only in season for a short time.
- 500 g new potatoes washed, organic
- 800 g plaice fillets 150g - 200g each fillet, skin on, scaled, bones removed
- 500 g asparagus washed, organic
- 10 g butter organic
- 21 g plain flour organic, 1 tbsp = 7g
- 2 lemons organic, fairtrade, juice and zest of half of them
- 4 tbsp low fat creme fraiche organic
- Place the potatoes in a large pan of lightly salted water, bring to the boil then simmer for 10 minutes until tender. Remove with a slotted spoon and set aside to keep warm.
- Bend each asparagus stalk gently until it breaks. It will break naturally at the part where the stalk starts to go woody. Place the asparagus stems in the water with the potatoes for the last 3 - 5 minutes, depending on the thickness of the stems. Drain, then set aside to keep warm. Be careful not to overcook the asparagus as it will be soggy.
- Meanwhile, rinse the plaice under cold running water to get rid of any loose scales and pat dry.
- Melt the butter in a frying pan and lightly dust both sides of the fish with flour.
- Fry each side of the fish for 2 - 3 minutes, until cooked through.
- Mix the creme fraiche together with the juice and zest of half the lemons
- Serve the fish together with the new potatoes, asparagus and lemon creme fraiche. Cut the remaining lemons into segments and divide between the plates.
In a hurry or not all eating together? You can prepare everything in advance and cook the fish at the same time as the potatoes and asparagus, giving you dinner in 10 minutes! Use a large pan and cook the potatoes and asparagus together.
Calories: 303kcal | Carbohydrates: 24g | Protein: 41g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 121mg | Sodium: 347mg | Potassium: 1236mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 41.3mg | Calcium: 90mg | Iron: 4mg