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Plaice with sparkling wine sauce

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Sep 23
Updated: 18 Mar 24

Sparkling wine brings luxury to this simple fish dish, offering up plenty of sweet, complex acidity to contrast with the butter and cream. British wild caught plaice is a good sustainable option and has a lovely, subtle flavour – look for MSC labeling or check the Good Fish Guide to choose the best option.

Need dinner in a jiffy? Try quick plaice with lemon and parsley butter and crushed potatoes.

Easy
October 2023

Test kitchen approved

Serves 2
Hands-on time 30 min

Need dinner in a jiffy? Try quick plaice with lemon and parsley butter and crushed potatoes.

Nutrition: per serving

Calories: 756kcals
Fat: 50g (25g saturated)
Protein: 32g
Carbohydrates: 23g (8.4g sugars)
Fibre: 1.8g
Salt: 0.6g

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Ingredients

2 sustainable plaice, sole or other flat-fish fillets
2 tbsp plain flour
20g salted butter
1 tbsp olive oil
4 green pitted olives, sliced
Cavolo nero and potatoes to serve (optional)

For the sauce

20g salted butter
1 shallot, very finely chopped
2 tbsp white wine vinegar
250ml dry white sparkling wine
100ml double cream
Small handful dill, fronds picked

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Method

Put the plaice fillets on a board lined with kitchen paper, pat dry and leave to air while you prepare everything else. Put the flour on a plate and season well.
For the sauce, put a small pan over a medium heat and add the butter. Once melted and bubbling, add the shallot and cook for a few minutes, stirring regularly, until softened. Add the vinegar and simmer until almost all evaporated. Pour in the wine and simmer for 5-6 minutes until reduced by half. Stir in the cream and continue to cook for a few more minutes, stirring regularly, until reduced by half again. Add some dill fronds.
While the sauce is bubbling away, season the fish fillets and lay them in the seasoned flour. Flip so they’re coated on both sides, then lift off and shake off the excess. Heat a large frying pan over a medium-high heat. Add the butter and oil and, once foaming, add the fish, skin-side down. Cook for 2-3 minutes until opaque at the edges and almost cooked through. Gently flip over and cook for another 30-60 seconds on the other side. Transfer to serving plates. Add the olives to the pan of butter and cook for 30 seconds then spoon over the fish. Pour the sparkling wine sauce over, scatter with a bit more dill and serve with some greens and potatoes (if you like).