| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 15g | 4g | 5g |
| sugars | fibre | protein | salt |
| 1g | 1g | 28g | 0.65g |
Why I Love Dutch Pan-Fried Plaice with Lemon and Parsley
I must admit that I’ve had a long-standing love affair with this Pan-Fried Plaice with Lemon and Parsley – a traditional Dutch dish that’s absolutely worth trying. As a Texan, you may think my culinary preferences lean towards the fiery flavors of Tex-Mex, yet there’s something about the simplicity and versatility of this recipe that steals my heart everytime.
Beyond Beans and Chili
Contrary to popular belief, we Texans do explore beyond our local beans and chili. Venturing out of my comfort zone, I’ve found that many international recipes align beautifully with my penchant for flavors, like the Pan-Fried Plaice with Lemon and Parsley. Beautifully marrying tart lemon zest with the rich, subtle flavors of plaice, this recipe never fails to remind me why I journeyed into the wide world of gastronomy. It’s a dish that’s light yet flavorful, much like the fish tacos prevalent in Southern cuisine.
A Nod to the Greats
While there was no specific inspiring chef for this particular recipe, I couldn’t help but think of my love for Julia Child’s approach to cooking. She popularized the concept of enjoying high-quality, well-prepared foods from various cultures. The introduction of Pan-Fried Plaice with Lemon and Parsley into my repertoire is my nod towards that broad culinary perspective, introducing flavors from around the globe into an easily accessible and delicious dish.
Perfect Pairings
When thinking about similar dishes or excellent pairings, one might consider grilled vegetables or a fresh, tangy coleslaw to balance the richness of the plaice. If you’re feeling a bit adventurous, pair this pan-fried masterpiece with classic Tex-Mex dishes like cilantro lime rice or a creamy guacamole. The fusion of flavors might just blow you away.
All in all, this Pan-Fried Plaice with Lemon and Parsley does more than just tingle the taste buds. It embodies the journey of flavors that inspires and shapes us as chefs. It’s an open invitation to explore, experiment, and experience food in a way that transcends geographical boundaries. And that, my friends, is why I love this recipe.
What You’ll Need
- 6 Plaice fillets (around 4 to 5 ounces each)
- Salt to taste
- Pepper to taste
- 1 cup All-purpose flour
- 4 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Lemon, zest and juice
- 4 tablespoons Fresh parsley, chopped
- 4 tablespoons Unsalted butter
Method
Step One
Start by seasoning the plaice fillets with salt and pepper. Ensure all the fillets are evenly coated.
Step Two
Next, place the all-purpose flour in a shallow dish. Dredge each of the seasoned plaice fillets in the flour, shaking off any excess flour.
Step Three
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the fillets to the pan, ensuring not to overcrowd the pan. You might need to cook the fish in batches. Cook each side for about 3-4 minutes or until golden brown. After cooking, remove the fillets from the pan and keep them warm.
Step Four
In the same pan, add the minced garlic and saute for about 1 minute or until fragrant. Be mindful not to burn the garlic.
Step Five
Add the lemon zest and juice into the pan. Stir and cook for a minute to allow the flavors to meld together.
Step Six
Add the chopped parsley and unsalted butter to the pan. Stir until the butter melts and fully combines with the lemon and parsley.
Step Seven
Return the plaice fillets to the pan. Coat the fillets with the lemon-parsley-butter sauce. Simmer for a couple of minutes until the fish is heated through.
Step Eight
Your pan-fried plaice with lemon and parsley is now ready to serve. Serve it hot with your preferred side dish and enjoy your meal.
