Fish and Seafood Recipes - Friday Plaice with Buttery Rice

Ingredients                 

• 225 g/8 oz/1 cup long-grain rice

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 30 ml/2 tbsp single (light) cream

• 4 plaice fillets

• A little seasoned flour

• Lemon juice

• Chopped parsley

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Method:

1. Cook the rice in plenty of boiling salted water until just tender. Drain and rinse with boiling water, drain again.

2. Return to the pan, add 50 g/1/4 cup of the butter and the cream and toss gently until well combined. Spoon into a warmed shallow serving dish.

3. Meanwhile, coat the plaice in the seasoned flour. Fry (sauté) the plaice fillets in half the remaining butter until golden and cooked through. Lay on top of the rice.

4. Melt the remaining butter and fry until nut brown. Add the lemon juice and parsley and spoon over the fish. Serve straight away.