3 tbsp plain flour
1 tsp smoked sweet paprika
700 g plaice fillets
2 tbsp (1 oz) 25 g butter
1 tsps olive oil
225 g pack tomatoes, stalks removed
3 ripe avocados
juice of 1 lime
salt and freshly ground black pepper
120 g pack herb salad
1 tsp smoked sweet paprika
700 g plaice fillets
2 tbsp (1 oz) 25 g butter
1 tsps olive oil
225 g pack tomatoes, stalks removed
3 ripe avocados
juice of 1 lime
salt and freshly ground black pepper
120 g pack herb salad
method
1. Place the flour and smoked paprika onto a plate, combine and lightly dust the plaice fillets.
2. Heat the butter and 15 ml of the oil in a frying pan and cook the fish for 4-5 minutes, turning over halfway - repeat this process for all the fillets. Then put to one side to keep warm.
3. Add the tomatoes to the frying pan and cook for 3-4 minutes, or until just softened.
4. In the meantime stone the avocados and scrape the flesh from 2 into a food processor. Add the lime juice, then process until smooth. Chop the remaining avocado into large pieces and fold into the mixture.
5. To serve: Pile the salad onto individual plates, then top with some tomatoes, the panfried fish and finish with some of the crushed avocado. Serve immediately with the sautéed potatoes.
2. Heat the butter and 15 ml of the oil in a frying pan and cook the fish for 4-5 minutes, turning over halfway - repeat this process for all the fillets. Then put to one side to keep warm.
3. Add the tomatoes to the frying pan and cook for 3-4 minutes, or until just softened.
4. In the meantime stone the avocados and scrape the flesh from 2 into a food processor. Add the lime juice, then process until smooth. Chop the remaining avocado into large pieces and fold into the mixture.
5. To serve: Pile the salad onto individual plates, then top with some tomatoes, the panfried fish and finish with some of the crushed avocado. Serve immediately with the sautéed potatoes.
serving amount
serves 4
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