2 - 4 servings approx.
500 gr baby potatoes, washed & scrubbed
4 x plaice fillets, weighing approx. 180 gr each
90 gr Bertolli with Butter & extra knob for potatoes
2 x anchovy fillets, finely chopped
2 x tablespoon capers in brine - if under salt ensure you wash salt completely
juice of 1 large organic unwaxed lemon
1 x tablespoon fresh chopped parsley
handful of fresh mint, finely chopped
Place the baby potatoes in a large pan of water, bring to the boil and cook until the potatoes are tender. Meanwhile, season the fish with a little salt.
Heat 30 gr of Bertolli with Butter in a large frying pan, add the anchovy fillets and saute' on a medium heat for a couple of minutes until the anchovies dissolve.
Hold the plaice fillets with your fingers and dip both sides into the buttery mixture, placing each fillet skin-side down into the pan.
Add capers, half the lemon juice, a further 30 gr of butter and parsley and cook on a medium heat for 2 to 3 minutes until the fish is cooked through.
Remove the plaice fillets and set aside.
Increase the heat, add the remaining Bertolli with Butter to the pan, stirring well until melted, remove from the heat and pour over the fish together with the remaining lemon juice.
Drain the potatoes, toss with a knob of Bertolli with Butter and fresh mint and serve immediately with the fish.
Bertolli with Butter partnered with Gennaro Contaldo and artisan pasta makers Pasta&Pasta to create the Bertollini, a special pasta shape tailored for the British palate
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