Whole Plaice with Sun-dried Tomato Coating, Jersey Royals and Beurre Blanc

Sun-dried tomatoes are cleverly incorporated into a light crusty coating for pan-fried British fish in Brian Turner's classy main course
By Brian Turner
Whole Plaice with Sun-dried Tomato Coating, Jersey Royals and Beurre Blanc
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 4 whole plaice
  • 125 g dry (unmarinated) sun-dried tomatoes, ie not packed in oil
  • 125 g plain flour
  • salt and black pepper
  • 1 tbsp groundnut oil
  • 55 g butter
  • 350 g jersey royal potatoes

For the beurre blanc

  • 1 finely chopped shallot
  • 4 tbsp double cream
  • 225 g unsalted butter
  • cayenne pepper
  • squeeze lemon juice


1. First trim the plaice, taking off the black skin. Trim the fins with scissors and chop off the head. Wash and pat dry.

2. Put the sun-dried tomatoes in a food processor and whizz until they are almost a powder. Combine this and the flour in a tray, stirring so that they are well mixed.

3. Dip each whole fish into the mixture. Shake off the excess flour and season the fish with salt and pepper. Set aside.

4. Bring a saucepan of salted water to the boil and cook the potatoes for 10-20 minutes depending on their size. Drain and keep warm ready to serve.

5. To cook the fish, heat the oil in a large frying pan and add the butter. Shallow fry the plaice, white skin-side down first, and then turn them over to cook the other side. When done, remove the fish from the pan, drain and keep warm.

6. Meanwhile, to make the sauce: in a small saucepan, boil the shallot in double cream until the cream starts to thicken. Whisk in the butter and add salt, pepper and cayenne pepper, plus a squeeze of lemon juice to taste. Serve with the fish and potatoes.

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