Plaice Fillets with Grapes

plaice fillets with grapes

Plaice Fillets with Grapes

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Servings: 4
Calories: 210


  • 1 lb plaice fillets skinned
  • 4 spring onions scallions, white and green parts, sliced diagonally
  • 4 floz dry white wine
  • 1 tbsp cornflour cornstarch
  • 2 tbsp skimmed milk
  • 2 tbsp chopped fresh dill
  • 2 floz double heavy cream
  • 4 1/2 oz seedless white green grapes
  • 1 tsp lemon juice
  • salt and pepper
  • fresh dill sprigs to garnish

to serve

  • basmati rice
  • courgette ribbons


  • Cut the fish into strips about 4 cm (1 3/4 inches) long and put into a frying pan (skillet) with the spring onions (scallions), wine and seasoning.
  • Bring to the boil, cover and simmer for 4 minutes. Carefully transfer the fish to a warm serving dish. Cover and keep warm.
  • Mix the cornflour (cornstarch) and milk then add to the pan with the dill and cream. Bring to the boil, and boil, stirring, for 2 minutes until thickened.
  • Add the grapes and lemon juice and heat through gently for 1 - 2 minutes, then pour over the fish. Garnish with dill and serve with rice and courgette ribbons.
  • Dill has a fairly strong aniseed flavour that goes very well with fish. The feathery leaves are particularly attractive when used as a garnish.
Calories: 210 kcal
Carbohydrates: 10 g
Protein: 21 g
Fat: 8g
Saturated Fat: 4 g
Cholesterol: 102 mg
Sodium: 104 mg
Potassium: 506 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 389 IU
Vitamin C: 4 mg
Calcium: 66 mg
Iron: 1 mg
Cuisine Italian
Ingredients Fish & Seafood, Plaice
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