You'll need a couple of good size plaice fillets, I asked the chap on the fish counter just to de-skin them for me to save time, they are always happy to accommodate.
Also to save time I used tin butter beans too, cuts down on the cooking time (and the scum - never like scum when cooking)
1/2 a red onion sliced and diced
1 red chilli almost de-seeded (the recipe on the telly called for de-seeded- but this is my version)
Rind of half a lemon
1 garlic glove crushed
4 teaspons of grated ginger
Sprig of Thyme
3 Table spoons of chopped Dill
2 tins of butter beans
1 or two tablespoons of creme fraiche
400 ml of chicken stock
Prepare your herbs
Cook your butter beans with a sprig or two of Thyme and I drain and wash the tinned butter beans and cook them in the chicken stock
Just before the butter beans are cooked, add the onion, chilli, ginger and garlic to a good sized pan with a couple of table spoons of vegetable oil and cook gently for a couple of minutes. Don't let the onions garlic brown.
Add the butter beans and the stock to the pan and stir to combine the beans with the herbs. Add two table spoons of the chopped dill to the pan and stir.
Add a couple of tablespoons of vegetable oil to a non stick pan and add the plaice fillets. As yo can see I cut the fillets down to more manageable sizes, and sear on one side for two minutes. Use a pallet knife to turn over and squeeze the juice from a half a lemon on top, remove from heat after 1 minute
Spoon the butter beans and sauce onto a plate and serve the plaice fillets on top sprinkle with more chopped dill
Don't forget to clean the hob afterwards
original recipe; BBC Saturday kitchen