Pan-Fried Jersey Plaice with Lemon Brown Butter and Capers, served with Jersey Royal Potatoes

A celebration of Jersey's fresh seafood and produce. Delicate Jersey plaice pan-fried to perfection, topped with a tangy lemon brown butter sauce and served alongside buttery Jersey Royal potatoes.

Prep Time

15 minutes

Total Time

35 minutes

Calories

492 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.90/serving

Meal Type:

Side Dish

Cuisine:

Jersey

Main Ingredient:

Seafood•Vegetarian

Occasion:

Weeknight Dinner•Celebration

Dietary:

Gluten-Free

Mood:

Light & Fresh•Healthy

Ingredients

Servings

4filletsJersey Plaice fillets(Skin on or off, your preference. About 6-8 ounces each.)

£12.00

1kgJersey Royal potatoes(Scrubbed, but not peeled.)

£4.50

100gJersey Butter(Unsalted, divided into 80g and 20g portions.)

£1.50

1mediumLemon(Zest and juice.)

£0.60

2tablespoonsCapers(Drained.)

£0.40

2tablespoonsFresh Parsley(Chopped.)

£0.30

2tablespoonsOlive Oil(Extra virgin.)

£0.20

to tasteteaspoonSea Salt(Jersey Sea Salt is ideal if available.)

£0.05

to tasteteaspoonBlack Pepper(Freshly ground.)

£0.05

Total Cost

£19.60

£4.90 per serving

Instructions

1.
Prepare the Jersey Royal Potatoes: Place the potatoes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender. Drain well and set aside.
2.
Prepare the Plaice: Pat the Jersey plaice fillets dry with paper towels and season generously with salt and pepper.
3.
Cook the Potatoes: While the potatoes are still warm, toss them with the 20g of Jersey butter, a pinch of salt and pepper, and a sprinkle of chopped parsley.
4.
Cook the Plaice: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the plaice fillets in the skillet, skin-side down if using skin-on fillets. Cook for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
5.
Make the Lemon Brown Butter Sauce: While the plaice is cooking, melt the remaining 80g of Jersey butter in a separate small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. Be careful not to burn it.
6.
Add Lemon and Capers: Remove the brown butter from the heat and stir in the lemon zest, lemon juice, and capers. Season with salt and pepper to taste.
7.
Assemble and Serve: Place the cooked Jersey plaice fillets on a serving platter. Spoon the lemon brown butter sauce over the fish. Garnish with fresh parsley. Serve immediately with the buttery Jersey Royal potatoes.

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My Notes

Nutrition Information

Nutrition per serving (459g)

492 kcal / 2060 kJ

Carbs

27g

10% of RDA

Fat

28g

40% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

231 mg

10% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Don't overcrowd the pan when cooking the plaice. Cook in batches if necessary to ensure even browning.

Watch the butter carefully when making the brown butter sauce, as it can burn quickly.

For an extra touch of Jersey flavor, consider adding a dollop of Jersey cream to the potatoes.

Cooking Equipment

Large skillet

Medium saucepan

Serving platter

Wine Pairings

No wine pairing suggestions available for this recipe.

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Pan-Fried Jersey Plaice with Lemon Brown Butter and Capers, served with Jersey Royal Potatoes

Ingredients

Instructions