- 4 large plaice fillets, about 140g/5oz each
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, thinly sliced
- 2 leeks, washed, trimmed and shredded into very thin strips
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 lemon, plus wedges to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Get grilling: Preheat the grill to High. Lay the plaice fillets, skin-side down, on an oiled baking sheet, season with salt and freshly ground black pepper and drizzle with 1 tbsp of the oil. Grill the fish for 2-3 minutes (no need to turn).
Make the vinaigrette: While the plaice is grilling, heat the remaining oil in a small frying pan. Add the garlic and leeks and fry over a gentle heat until soft and golden. Squeeze in the juice from the lemon, then take the pan off the heat. Remove the fish from under the grill and arrange on plates. Using a slotted spoon, top the fish with the garlic and leeks. Heat the vinaigrette for a further minute until piping hot, then pour it over the fish and finish with a good grinding of black pepper. Serve with lemon wedges and boiled new potatoes.
This dish is also good with haddock or sole.