Pan Fried Fillet of Plaice with Sage and Garlic Butter

Plaice with Sage and Garlic ButterYou’re definitely in the right “plaice” if you were looking for a healthy meal. Ismaeel Razavi says, “Fresh plaice is one of my favourite fish to eat, combined with the buttery garlic and sage sauce, just adds healthy fats to the meal and loads of flavour. A really light lunch or dinner. You can replace the potatoes with your vegetables of choice or even add vegetables as I did in the form of broccoli.”


1 fillet of plaice, skinned and de boned, cut in half
6-8 leaves of sage, picked
1 small clove of garlic, peeled and finely sliced
25g butter
4-5 new potatoes
1 tablespoon coriander leaves, picked and finely chopped
Juice of half a lemon
2 tablespoons olive oil


In a small pot, cover the new potatoes with cold water, season well with salt, bring to a boil then reduce to a simmer and cook until soft. This should take about 20-25 minutes and you can check by poking the potatoes with a sharp knife to see if they are soft. Once cooked, drain and set aside.

Pre heat a medium sized pan, add the butter and once melted, add the garlic and sage and mix well.

Season the plaice then add to the pan. Cook over a medium heat. You’ll notice the change in colour on the fish. Once it’s cooked halfway, flip it over and turn of the heat. The residual heat will finish cooking the fish.

Whilst the fish is resting, crush the potatoes using the back of a fork, add the olive oil, chopped coriander, lemon juice, mix well and season to taste.

Serve the fish on top of the crushed potatoes and drizzle over the sage and garlic butter. You can serve with an optional extra slice of lemon.


The potatoes can be cooked in advance in bigger batches. To reheat, crush them with the back of the fork and warm through over a gentle heat with the olive oil. You can use other potatoes if new potatoes are not available.

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