Whole Plaice with Lemon Caper Butter
Looking for a dish to impress? Thom Bateman (@chefthombateman) serves up a whole plaice, with brown butter sauce and finished with capers.
- Prep Time
- 10 minutes
- Cook Time
- 12-15 minutes
Ingredients
- Serves
- 2
Recommended Equipment
-
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Instructions
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Step 1
Preheat the Gozney to 250°C / 480 °F and place a cast iron pan inside to heat until hot, but not smoking.
Step 2
To prepare the fish, pat the plaice dry with kitchen paper, drizzle lightly with olive oil, and season generously with salt.
Step 3
To cook the fish, drizzle a little olive oil into the hot p an, then place the fish in spot - side up. Return the pan to the oven and cook for 8 – 10 minutes, depending on the thickness, until just cooked through. Remove and rest briefly.
Step 4
To prepare the butter, place the parsley, lemon zest, capers, garlic, and anchovi es into a heatproof bowl and set aside.
Step 5
To make the brown butter, place a second cast iron pan into the oven to heat. Once hot, add the butter and gently swirl until it turns a deep golden brown. Carefully add the lemon juice (it will spit), then immediately pour the butter over the parsley mixture and stir to combine.
Step 6
To serve, transfer the plaice to a serving dish, cut down the central bone to open the fillets, and spoon over the lemon caper butter.
