Pan-fried Plaice with Monk’s Beard and Crushed Potatoes
By OcadoLife
Published on 23 March 2023
The delicately salty bite of monk’s beard makes it the perfect partner for fish, as in this recipe for Pan-fried Plaice with Monk’s Beard and Crushed Potatoes, from chef and author Olivia Cavalli. If you can’t get hold of monk’s beard, chard is a good replacement – it has a different flavour, but works just as well with anchovies, garlic, chilli and lemon. Looking for more fish recipes? Look no further.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 300 g of new potatoes
- 4 tbsp of extra-virgin olive oil
- 3 anchovies in oil, roughly chopped
- 1 tbsp of mint, finely chopped
- 1 lemon, juiced, plus extra halves or quarters to serve
- 200 g of monk’s beard or chard, trimmed
- 0.5 red chilli, deseeded and finely chopped
- 1 garlic clove, peeled and smashed but kept whole
- 2 tbsp of salted butter
- 2 tbsp of olive oil
- 2 seasonal flatfish fillets, such as plaice, lemon sole or dover sole
Method
Step 1
Boil the potatoes in a large pan of salted water for 15 mins or until soft enough to pierce with a fork. Drain and return to the pan; lightly crush with a potato masher. Add 2 tbsp extra-virgin olive oil and the mint, season with salt, then toss to coat. Cover to keep warm and set aside until ready to serve.Step 2
Meanwhile, heat the remaining 2 tbsp extra-virgin olive oil with the anchovies in a pan over a low-medium heat for 2-3 mins, stirring until the anchovies melt. Add the garlic and chilli and cook gently for 1-2 mins until fragrant, then add the monk’s beard. Increase the heat a little and stir-fry for 2-3 mins until bright green and softened but retaining some crunch. Stir in half the lemon juice and season to taste. Cover to keep warm and set aside.Step 3
Pat the fish dry with kitchen towel and season both sides well. Heat the olive oil in a frying pan over a medium heat, add the fish and cook for 2 mins. Add the butter and remaining lemon juice, then flip the fillets and fry for 1-2 mins more, basting with the buttery juices.Step 4
Divide the potatoes between 2 plates and top with the fish, followed by the monk’s beard. Spoon over the juices and serve with lemon for squeezing.