Pan-fried plaice with fennel, samphire and orange

Pan-fried plaice with fennel, samphire and orange

Salty samphire, fragrant fennel and zesty orange make a light but flavour forward base for delicate plaice. Add a few new potatoes on the side to create a more substantial dish.

Pan-fried plaice with fennel, samphire and orange

Make weeknights a little easier with 90+ more simple dinner ideas.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

Salty samphire, fragrant fennel and zesty orange make a light but flavour forward base for delicate plaice. Add a few new potatoes on the side to create a more substantial dish.

Make weeknights a little easier with 90+ more simple dinner ideas.

Nutrition: per serving

Calories
637kcals
Fat
50g (19g saturated)
Protein
37g
Carbohydrates
7.6g (3.5g sugars)
Fibre
4.3g
Salt
1.6g

Ingredients

  • 2 tbsp olive oil
  • 2 small-medium fennel, finely sliced and fronds reserved
  • 15g pine nuts
  • Finely grated zest and juice 1 orange
  • 90g samphire
  • 2 plaice fillets
  • 20g salted butter
  • 2 tbsp crème fraîche
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat half the oil in a large saucepan over a medium heat. Add the sliced fennel and cook for about 20 minutes, stirring every now and then, until softened and collapsed. Add the pine nuts, orange zest and samphire, then cook for another3-4 minutes until fragrant and warmed through. Add half the orange juice.
  2. Meanwhile, season the plaice with salt and pepper. Heat the remaining oil in a frying pan over a medium-high heat. Add the plaice skin-side down and cook for 2-3 minutes, adding the butter after 1 minute, until the skin is crisp and the edges of the flesh look opaque on top. Carefully turn the fillets over and cook for another 30 seconds or so, spooning some of the butter over the fish as it cooks. The fish is ready when it’s opaque and flakes easily.>
  3. Sprinkle with the remaining orange juice and the fennel fronds. Serve the fish on a bed of the fennel and samphire with a dollop of crème fraîche on the side.

Nutrition

Calories
637kcals
Fat
50g (19g saturated)
Protein
37g
Carbohydrates
7.6g (3.5g sugars)
Fibre
4.3g
Salt
1.6g

delicious. tips

  1. Easy swaps: No plaice? Any delicate white fish would work well with the other flavours here.

Buy ingredients online

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

May seasonal recipes

Pan-fried plaice with potato wedges

This pan-fried plaice recipe is simple, yet certainly effective. It...

Save recipe icon Save recipe icon Save recipe

June seasonal recipes

Quick plaice with lemon parsley butter and crushed potatoes

This healthy plaice recipe, served with lemon parsley butter and...

Save recipe icon Save recipe icon Save recipe

Easy dinner recipes and ideas

Roast sea bream with crunchy potatoes and samphire

Say goodbye to the traditional roast chicken and hello to...

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Fish parcels with lemon, capers and samphire

Cooking the bream in paper parcels means it steam-cooks and...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.