Ingredients
- 4 large double fillets of place, skin on and trimmed
- 2tbsp creme fraiche
- Drizzle of melted butter
- Salt and pepper
- For the sauce:
- 4 cloves of garlic, very thinly sliced
- 50ml olive oil
- 100g of butter, diced
- A few baby plum tomatoes, halved
- Squeeze of orange
- Good pinch of flat parsley, finely shredded
1. Cook the garlic in the olive oil slowly over a gentle heat.
2. When it is evenly golden brown, add the butter, let it bubble and then remove the pan from the heat.
3. Add the tomatoes to soften, then orange juice and parsley. Set aside till the fish is ready.
4. Turn your grill on to high. Put the plaice skin side down on a lightly buttered grill tray. Brush the fish evenly and liberally with the creme fraiche then drizzle over the melted butter. 5. Put under the grill for five to six minutes, until the fish is cooked (this depends on the thickness of the fish).
6. Warm the sauce for 30 seconds. Serve the fish on heated plates and spoon the sauce over the top. I like to eat this with boiled potatoes and some green veg, tomatoes, or salad, depending on the weather outside.
