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Eastbourne Plaice Fillets with a Lemon and Brown Shrimp Butter and Caper Berries

A simple, pan fried dish that's easy to make and uses one of Britain's finest fish. This also works well with any number of varieties of white fish.

Serves 2


  • 75g unsalted butter

  • Finely grated zest and juice of 1 lemon

  • 1 tablespoon rapeseed oil

  • 4 x 175g Plaice Fillets (Skin on or off, your preference)

  • Plain flour

  • 90g brown shrimps

  • 1 tablespoon chopped fresh mixed herbs (such as chervil, parsley, chives and dill)

  • Sea salt and freshly cracked black pepper

  • 8 x Caper berries


  • First prepare the sauce. Melt 50g of the butter in a small saucepan over a medium heat, then cook until the butter starts to turn a nutty brown colour.

  • Remove from the heat and add the lemon zest and juice, then season with salt and pepper. Keep warm whilst you cook the Plaice.

  • Heat the rapeseed oil in a large, non-stick frying pan over a medium heat.Dust the Plaice, then add the fillets to the pan and pan-fry for 1½–2 minutes on each side (depending on the thickness of the fillets), adding the remaining 25g butter to the pan once the fish is turned over to be cooked on the other side (if the fish does not all fit into one pan, then cook it in 2 batches, keeping the cooked fish warm whilst cooking the second batch).

  • Meanwhile, add the brown shrimps to the lemon sauce and reheat gently until the sauce is boiling, then boil for 1 minute. Stir in the chopped herbs and caper berries then adjust the seasoning to taste.

  • Place 2 pan-fried fillets of fish on each warmed serving plate, spoon the hot sauce over the Plaice and serve immediately with boiled new potatoes and wilted spinach.

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