Prepare to embark on a culinary journey that transforms a simple fish dish into a gourmet experience! This classic British recipe for Plaice with Brown Shrimp is not just a meal, but a celebration of delicate flavors and elegant cooking that will transport you to the charming coastal kitchens of the UK. With just a few ingredients and minimal preparation time, you'll create a restaurant-worthy dish that looks impressive and tastes absolutely divine.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 2 plaice fillets
- 100g brown shrimp
- 2 tbsp butter
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Prepare the ingredients by patting the plaice fillets dry with paper towels to ensure they will crisp up nicely when cooking.
- Season both sides of the plaice fillets generously with salt and freshly ground black pepper.
- Heat a large non-stick skillet or frying pan over medium-high heat and add 1 tablespoon of butter, allowing it to melt and start to foam.
- Carefully place the plaice fillets into the hot pan, skin-side down if applicable, and cook for approximately 2-3 minutes until the fish turns golden and crisp.
- Gently flip the fillets and cook for an additional 1-2 minutes on the other side, ensuring the fish is cooked through and flakes easily with a fork.
- Remove the fish from the pan and transfer to warm serving plates.
- In the same pan, add the remaining butter and brown shrimp, quickly sautéing for 30-60 seconds to warm them through.
- Squeeze fresh lemon juice over the shrimp and fish, allowing the citrus to brighten the flavors.
- Spoon the warm brown shrimp and butter sauce directly over the plaice fillets.
- Serve immediately, garnished with additional lemon wedges if desired, and enjoy the delicate flavors of this classic British seafood dish.
Tips
- Always pat your plaice fillets completely dry before cooking to ensure a crispy, golden exterior.
- Use a non-stick pan and cook on medium-high heat to achieve the perfect sear without burning.
- Don't overcook the fish - plaice is delicate and cooks quickly. It should flake easily but remain moist.
- Fresh brown shrimp make a significant difference in flavor, so try to source the highest quality available.
- The lemon juice is crucial - it adds brightness and helps cut through the richness of the butter.
- Serve immediately after cooking to enjoy the optimal texture and temperature of both fish and shrimp.
- If you're not confident about flipping fish, use a fish spatula for the most controlled movement.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 22g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 120mg
