Pan‑fried Plaice with Vegetables

Ingredients

• 8 plaice fillets
• 2 lemons
• Salt
• Pepper (freshly ground)
• 2 tbsp butter
• 1 vegetable onion
• 3 bell peppers (one large red, one yellow, one green)
• 3 tbsp olive oil
• 100 ml White wine
• 150 g heavy cream
• 50 g crème fraîche
• 1 tbsp Lemon Juice
• 2 tbsp dill sprigs
• dill sprigs for garnish

Instructions

1. 1.

   Wash the plaice fillets, pat dry, drizzle with lemon juice and season with salt and pepper.

2. 2.

   Peel and dice the onion. Wash, trim, halve, seed, remove white membranes from the bell peppers and cut into ~2 cm pieces. Sauté onion in hot olive oil until translucent, add peppers and cook briefly, then pour in wine, season, cover and simmer for about 7 minutes.

3. 3.

   Heat butter in a pan and sear the fish fillets on each side over medium‑high heat for about 2 minutes, remove and keep warm.

4. 4.

   Stir heavy cream and crème fraîche into the pan, season with salt and pepper, add lemon juice, stir in dill.

5. 5.

   Plate vegetables and plaice fillets, spoon sauce over each, garnish with dill sprigs, and serve with boiled potatoes.