Serves: 1

Nutritional Information Per Serve:

  • Calories 368
  • Protein 33 g
  • Fat 26 g
  • Carbs 0.5 g


  • 1 plaice fillet (around 175 g), or other white fish fillet, thawed if frozen
  • Sea salt & freshly ground black pepper
  • 15 g butter
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • A small bunch of fresh parsley, leaves finely chopped (around 2 tbsp)


  1. Season the fish on the skinless side with sea salt and black pepper. Melt the butter with the oil in a large non-stick frying pan over medium heat.
  2. Add the plaice fillet, skin-side down, and cook for 3 minutes. Carefully turn over and cook on the other side for a further 1-2 minutes, depending on the thickness of your fillet. (You can peel of the skin at this point if you like)
  3. Lift the plaice fillet onto a warmed plate using a fish slice or spatula, turning so the skin side is down. Return the pan to the heat, add the lemon juice and parsley and simmer for just a few seconds