toodle.

Pan-Fried Plaice with Blackberry Vinaigrette

Pan-fried plaice fillets served over blanched mangetout with a warm, sweet blackberry and red wine vinegar dressing.

DinnerQuickFishSeafoodBlackberriesPlaice

Estimated Nutrition

Per Serving Total
Calories 1052.4 kcals 1052.4 kcals
Carbohydrates 88.6 grams 88.6 grams
Fat 57.8 grams 57.8 grams
Protein 44.5 grams 44.5 grams
Cook Time
12 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
55
g
Caster Sugar
CondimentsSauces
60
ml
Red Wine Vinegar
Dairy
30
g
Unsalted Butter
Fruits
55
g
Blackberries
GrainsCereals
30
g
Plain Flour
for coating
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
Seafood
2
piece
Plaice
fillets
Vegetables
110
g
Mangetout
blanched

Steps

  • Coat the plaice fillets in flour and season with salt and pepper.
  • Melt butter in a frying pan and fry fillets for 3 minutes per side.
  • Heat vinegar, sugar, blackberries and oil in a small pan for 6 minutes.
  • Place plaice on blanched mangetout and drizzle with the blackberry vinaigrette.
  • Serve immediately.