Fillets of Plaice with Thyme, Oregano and Lemon
The Ondine Platine Skillet is ideal for this light and healthy fish dish.
2 fillets of plaice – from your fishmonger
half a lemon
salt & pepper
1. Slice the fish skin and rub all over with the dried thyme, oregano and olive oil.
2. Heat the pan until hot.
3. Fry the plaice fillets skin down first. Wait until the skin crisps up before turning
4. After a couple of minutes more cooking then drizzle the lemon juice in the pan
and turn off heat.
5. Allow to rest in the pan for 1-2 minutes then serve immediately.