Plaice in a hot vinaigrette


  • 4 large plaice fillets
  • 3 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 2 leeks, washed trimmed and shredded into very thin strips
  • 1 lemon plus wedges to serve


Pre-heat the grill to high.  Lay the plaice fillets, skinside down on an oiled baking sheet, season with salt and freshly ground black pepper and drizzle with 1 tbsp of the oil.  Grill the fish for 2-3 minutes.

To make the vinaigrette.  While the plaice is grilling, heat the remaining oil in a small frying.  Add the garlic and leeks and fry over a gentle heat until soft and golden.  Squeeze in the juice from the lemon, then take the pann off the heat.  Remove the fish from under the grill and arrange on plates.  Using a slotted spoon, top the fish with the garlic and leeks.  Heat the vinaigrette for a further minute until piping hot then pour it over the fish and finish with black pepper.  Serve with lemon wedges and boiled new potatoes.