Port De Soller Mallorca

Port De Soller Mallorca

Saturday, 2 February 2013

Seared Plaice with Spicy Butter Beans

Saw this on the telly, so thought I would give it a try,

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 the creme fraiche and stir and allow to gently cook through 

 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 


  1. Okay... I am using this butter bean recipe tonight to go with my barbecued slow-cooked brisket. Except I'm trading the butter beans for black-eyed peas cuz that's what I have in my pantry.
    Oh I'm so excited! What is Plaice? Obviously some white fish. But what does it taste like? Sole? Halibut?
    Great pics, Tom.

  2. Jules, plaice is a flat fish, or common sole, ask your fish monger at the store for American Plaice fillets. It a a very smooth texture almost creamy so goes well with this recipe and the creme fraiche

  3. Could you use talapia in place of plaice? Also, a friend gave us some wonderful crystallized ginger strips, and I'm thinking of using that.
    Sounds like a great recipe, Tom, and you added such good pictures. It's like watching you cook. Fun!

    1. Marylin, crystallised ginger is just ginger preserved in sugar, mainly used in sweet things but I suppose it could be used as long as you bear in mind that you are adding a sweetener and you may have to compensate with a little more salt and pepper to balance the tase (te last two I forgot to mention on the recipe). As for changing the fish to talapia, I think that would be fine. Any white wish fillet I think would be a good substitute.

      I prefer to use crystallised ginger in scones and muffins (which reminds me, Shannon, aged 6 wants to make some with me when she next come over

      Thanks for stopping by Marylin, always great to see you, oops better go scrambled egg is just about ready, time to get the salmon and lemons ready xxx


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