Denmark · Fish · No. 270
Danish-Style Pan-Fried Plaice with Parsley Butter
A single portion of Danish cooking, ready in 22 minutes with 7 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Boil the baby potatoes for 10–12 minutes until tender, then drain.
- 2
Season the flour and dust the plaice fillet lightly all over.
- 3
Melt half the butter in a frying pan over medium-high heat and fry the plaice for 2–3 minutes per side until golden and just cooked through. Remove.
- 4
Add the remaining butter to the pan, let it foam, then stir in the parsley and a squeeze of lemon.
- 5
Pour the parsley butter over the fish and serve with the boiled potatoes.
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