Quick · Easy
Pan-fried plaice with tomato and olives
Delicate plaice fillets with a Mediterranean sauce
- Time
- 25 min
- Difficulty
- Easy
- Cuisine
- Mediterranean
- Serves
- 4 people
From behind the fish counter
Plaice with a Mediterranean twist: tomato and olive sauce complements its mild flavour. Quick to prepare and attractive on the plate. Try adding cherry tomatoes to the sauce.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Mix the flour with pepper, salt and paprika. Coat the plaice fillets in the mixture.
- 2
Heat 1 tbsp olive oil and gently fry the chopped shallots and garlic. Add the vinegar, passata, olives and pesto. Heat briefly and set aside.
- 3
Heat the remaining oil and fry the plaice until golden on both sides and cooked through, about 5 minutes in total, depending on thickness.
- 4
Spoon the sauce onto four plates and place the plaice on top. Serve with pasta or baby potatoes, cooked according to the packet instructions.
Easy Ideal for everyday cooking — straightforward steps.
From the supermarket
- 4 tbsp flour + ½ tsp paprika
- 3 tbsp olive oil
- 2 shallots + 2 garlic cloves
- 1 tbsp balsamic vinegar
- 200 ml passata
- 50 g green olives + 50 g black olives
- 2 tbsp pesto
- Salt and pepper
- 300 g pasta or 600 g baby potatoes (optional side dish)