Plaice with asparagus, edamame beans and caper butter

Serves 2 | time 30 hours

Prep 10 minutes | Cook 20 minutes


2 fillets of plaice

2 x handfuls of new potatoes

1/4 block of butter

Good handful of parsley, chopped

2 tbsp capers chopped

1 clove of garlic, sliced thinly

6-8 asparagus spears, woody ends trimmed and cut in half long ways

2 handfuls of edamame beans

1 lemon, quartered

Half a chilli, slices


Part one

Put the potatoes in a pan of salted boiling water for 12minute or until cooked.

Put the capers in a pan on a very low heat with half the butter

Blanch the asparagus for 1 minute then dump in ice water to retain their colour and stop the cooking process

Part two

Heat a large pan on a medium heat and gently fry the garlic in the remaining butter

Fry the edamame beans for a couple of minutes till they have a bit of colour and have blistered slightly

Remove the edamame and garlic and ten up the heat

Part three

Slice the skin on the plaice so the fish doesn’t buckle when fried

When the potatoes are almost done (8-9 minutes into cooking time) lay the plaice Skin side down in the super hot pan.

Fry for 2 minutes each side – be super gentle with the fish as it’s a fragile Fish

Take the caper butter off the heat

Part four

Lay the fish on the plate, season from a height with salt and squeeze lemon juice all over.

Throw the asparagus into the pan to heat through while you plate up

Lay your potatoes on top with a knob of butter to coat them

Squeeze lemon in the sauce and throw in 3/4 parsley

Lay the asparagus on top and sprinkle the edamame from a height

Cover everything with caper butter and sprinkle the last of the parsley from a height

Lay the raw chilli on top

Eat and be happy


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