Ingredients

• 1 plaice fillet
• cut in half
• 3 tbsp plain flour
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 25g/1oz butter
• ½ lemon
• zest and juice
• 1 tbsp capers
• drained
• 1 tbsp chopped fresh flatleaf parsley
• ½ onion
• peeled
• finely chopped
• ¼ Savoy cabbage
• shredded
• 200ml/7fl oz double cream
• 2 garlic cloves
• peeled
• chopped
• salt and freshly ground black pepper

Directions

• For the plaice
• 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 1-2 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 and 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 a 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.