Mediterranean Plaice

This quick and easy recipe is perfect for a midweek meal. Sprinkling the skin of the fish with the salt helps to achieve delicious crispiness.
Mediterranean Plaice


Heat 2tbsp oil in a large non-stick frying pan, sprinkle the plaice skin with most of the salt and place skin side down in the pan.

Fry for 2-3 minutes, using a fish slice to press the fish flat in the pan. Once the skin is crispy, carefully turn the fish fillets, and cook flesh side down for 2 minutes until flaky.

Add the remaining 1tbsp oil, capers, lemon zest and juice, tomatoes, and olives, heat for 1 minute.

Scatter with the parsley and remaining salt, serve immediately with new potatoes and green beans


  • 3 tbsp extra virgin olive oil
  • 2 plaice filleted
  • 1/2tsp Cornish Sea Salt Flakes
  • 1 tbsp capers in brine, drained
  • Finely grated zest and juice 1 lemon
  • 50g sundried tomatoes, roughly chopped
  • 50g black olives, pitted and halved
  • Flat leaf parsley, roughly chopped
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