Plaice Pan roasted w/ Grapes, Pancetta and Chervil Pesto

Mon, 22 February 2016

Ingredients:

300 g Plaice

flour, to coat the plaice

40 g pancetta, cut into medium-sized lardons

50 g seedless grapes, sliced 

10 g pumpkin seeds, toasted

a few sprigs flat-leaf parsley, chopped

2 teaspoons lemon juice

2 tablespoons chervil pesto 

 

Method: 

Lightly season the plaice cheeks with salt and pepper and then toss in the flour, dusting off any excess.

Heat a non-stick frying pan with a little oil and place the plaice on the pan.

Cook until golden on both sides, approximately 3 minutes per side, then remove from the pan and keep the plaice hot. 

Clean the pan and reheat until hot. Add the pancetta to the pan and fry quickly until crisp, but be careful not to burn the pancetta.

Add the grapes to the pan and fry for about 30 seconds, then add the lemon juice and parsley sprigs.

Put the plaice on to a pre-warmed plate and spoon the pancetta and grape mixture over the fish.

Garnish with the toasted pumpkin seeds and finally drizzle with the chervil pesto.