Cornish Plaice with Brown-Butter Caper Sauce

Recipe:
Over a medium heat, add some rapeseed oil to a heavy skillet and fry the plaice on each side. When the fish are all golden brown, place them on an oven tray to rest while you make the sauce.

Add the butter to the skillet and cook until it’s a nutty brown colour, taking care not to burn it. About 5 minutes should do it. Add the lemon zest and juice then remove from the heat. Finally, add the capers and parsley and give it a good stir.

Plate up the fish and dress with the sauce along with whichever sides you’ve opted for.