• 3 tbsp plain flour, well seasoned
  • 1 egg, beaten
  • 100g panko breadcrumbs
  • 4 small plaice fillets
  • for frying vegetable oil
  • sea salt flakes
  • boiled and tossed in butter new potatoes, to serve


  • 1 tsp coriander seeds, lightly crushed
  • 5 tbsp extra-virgin olive oil
  • 1, zested, 1⁄2 juiced lemon
  • 100g cherry tomatoes, diced
  • 2 tsp baby capers
  • 1⁄2 a small bunch basil, roughly chopped
  • 1⁄2 a small bunch flat-leaf parsley, roughly chopped


  • STEP 1

    To make the sauce vierge, put the coriander seeds into a small pan and toast for 2 minutes until fragrant. Pour in the olive oil and add the lemon zest and tomatoes and heat gently until the tomatoes are just soft. Add the lemon juice and capers, season lightly and remove from the heat.

  • STEP 2

    Put the seasoned flour, egg and breadcrumbs into 3 separate, shallow bowls, then toss the plaice fillets first in the flour, then the egg and finally the breadcrumbs.

  • STEP 3

    Heat 1cm of oil in a large non-stick frying pan over a medium-high heat. Carefully lower in the plaice fillets and fry for 2-3 minutes on each side until really golden, then drain on kitchen paper and season with sea salt flakes.

  • STEP 4

    Stir the herbs through the sauce vierge and serve with the breaded plaice and buttered new potatoes, if you like.


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