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Pan-Fried Plaice with Fennel, Samphire, and Orange Recipe Delight!

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A delightful recipe for pan-fried plaice served with fennel, samphire, and a zesty orange sauce.

Ingredients

Scale
  • 1 pound plaice fillets, skinless
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup fennel bulb, thinly sliced
  • 1 cup samphire (or sea asparagus), rinsed
  • 1 orange, zested and juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, for garnish

Instructions

  1. Heat the olive oil and butter in a large skillet over medium heat.
  2. Add the sliced fennel and sauté for about 5 minutes, until softened.
  3. Add the samphire to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
  4. Season the plaice fillets with salt and black pepper.
  5. Push the vegetables to the side of the skillet and add the fillets.
  6. Cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
  7. Pour the orange juice and zest over the fish and vegetables in the skillet.
  8. Cook for another minute to warm through.
  9. Serve the plaice topped with the fennel and samphire mixture, garnished with fresh parsley.

Notes

  • For a spicier kick, add a pinch of red pepper flakes while sautéing the fennel.
  • Substitute the plaice with another white fish like cod or tilapia if preferred.

Nutrition

Find it online: https://quickeasydishes.com/pan-fried-plaice-fennel-samphire-orange-recipe/