in Recipes

Provençal plaice

updated

Spread the love

Ingredients for 4 servings:

  • 500 g tomatoes
  • 1 bunch of parsley
  • 20 g anchovy fillet(s)
  • 50 g olives, black, pitted
  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp olive oil
  • Salt
  • pepper
  • 4 fish(s) (plaice), ready to cook
  • 4 tbsp flour
  • 4 tbsp clarified butter
  • 1 lemon(s), untreated, cut into wedges

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

like the Mediterranean

Wash and dice the tomatoes. Rinse the parsley and anchovy fillets, pat dry, and finely chop. Quarter the olives. Peel the onion and garlic. Then chop them and sweat them in hot oil until translucent. Add the tomatoes, olives, and anchovies and sauté briefly. Season with salt, pepper, and parsley. Rinse the plaice with cold water and pat dry. Season with salt and pepper, and toss in flour. Fry in hot clarified butter over medium heat for 4-5 minutes. Turn and fry for another 4-5 minutes. Serve the plaice with the tomato mixture and lemon wedges.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blueberry – Cassis – Jam

Thai minced beef salad