Plaice fillets with nut-brown caper butter and creamed savoy cabbage

From BBC recipes
Serves 1
Ingredients

For the plaice fillets

1 plaice fillet, cut in half
3 tbsp plain flour
salt and freshly ground black pepper
2 tbsp olive oil

For the caper butter

25g/1oz butter
½ lemon, zest and juice
1 tbsp capers, drained
1 tbsp chopped fresh flatleaf parsley

For the creamed cabbage

½ onion, peeled, finely chopped
¼ Savoy cabbage, shredded
200ml/7fl oz double cream
2 garlic cloves, peeled, chopped
salt and freshly ground black pepper

For the plaice, season the plaice with salt and freshly ground black pepper. Dredge the fish in the flour, shaking off any excess.

Heat the olive oil in a frying pan and fry the plaice fillets skin-side down for 3-4 minutes. Turn over and cook for a further 1-2 minutes, or until the fish is cooked through. Remove from the pan and set aside to rest on a warm plate.

Heat the butter and lemon zest in the frying pan used to cook the fish, stirring until the butter is melted and turns a nut-brown colour. Remove from the heat and stir in the capers, parsley and lemon juice.

For the creamed cabbage, place all of the cabbage ingredients into a pan and bring to a simmer. Cook for 8-10 minutes over a low heat, or until the cabbage is tender.

To serve, spoon the creamed cabbage on a plate, arrange the plaice fillet pieces on top and spoon over the caper butter.