This quick and easy recipe is perfect for a midweek meal. Sprinkling the skin of the fish with the salt helps to achieve delicious crispiness.
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3 tbsp extra virgin olive oil
2 large plaice fillets
1/2tsp Cornish Sea Salt Flakes
1 tbsp capers in brine, drained
Finely grated zest and juice 1 lemon
50g sundried tomatoes, roughly chopped
50g black olives, pitted and halved
Flat leaf parsley, roughly chopped
Heat 2tbsp oil in a large non-stick frying pan, sprinkle the plaice skin with most of the salt and place skin side down in the pan.
Fry for 2-3 minutes, using a fish slice to press the fish flat in the pan. Once the skin is crispy, carefully turn the fish fillets, and cook flesh side down for 2 minutes until flaky.
Add the remaining 1tbsp oil, capers, lemon zest and juice, tomatoes, and olives, heat for 1 minute.
Scatter with the parsley and remaining salt, serve immediately with new potatoes and green beans.
About Cornish Sea Salt
From humble beginnings on the south Cornish coast, our sea salt has now become international, selling in over 33 different countries. Our signature blue pots sit just as happily in Michelin-starred establishments as they do on the tables of home cooks who have an appreciation not only for taste and quality of artisan sea salt, but the exciting versatility and creativity it can bring to cooking. In 2019, we started working with James Strawbridge as our Executive Development Chef, Salt Sommelier and fellow ‘Salt Geek’.