Flat Fish Fillet with Citrus
7,9 / 10
Heat the butter in a large frying pan (skillet) until foaming then add the plaice.
Season with salt and pepper then cook gently for 4 minutes or until the fish is starting to brown, basting from time to time. Carefully turn over and cook for another 2 minutes.
Pour over the wine, let it bubble then add the lemon juice and chopped parsley.
Serve the plaice on warmed serving plates garnished with the parsley sprigs and lemon wedges.