Joe's pan-fried fillet of plaice, wilted spinach, black olives and capers

Mon, 11 April 2016

Hold the steak and forgo the chicken as this Monday morning we're going meat-free in the kitchen and chef Joe Shannon is cooking up a tasty dish of pan-fried plaice with wilted spinach, black olives and capers

Ingredients

4 x 150g plaice fillets
dash oil
60 g plain flour
Sea salt and black pepper
drop lemon
knob butter
for the sauce:
2 plum tomatoes (diced, peeled and deseeded)
1 med diced red onion
20 chopped black olives
60 g baby capers
pinch chopped chives
100 ml extra virgin olive oil
200 g fresh spinach (picked and washed)
knob and dash butter and olive oil
1 clove garlic puree

Method

For the Plaice:

Heat the oil in a pan.
Wash and dry the fish fillets, season and lightly dust with flour.
Place the fish in the hot pan and add the butter, colour golden brown on both sides, add a drop of lemon juice.
When cooked remove from the pan and drain the oil, reserve.

For the Sauce:

Heat the oil in the fish pan, add the red onion and sweat until slightly soft, without colour.
Add the tomatoes, olives, capers, chives and check the seasoning, warm through.
For the spinach, heat the oil in a pot add the butter and chopped garlic add the washed spinach and season.
Stir quickly until the leaves wilt, drain well.
Arrange the spinach in the middle of the plate the fish on top and the dressing around

Watch the full video below: