I grew up in Southport, where brown shrimp are caught locally, so these juicy little morsels will always have a special place in my heart. Use them to top any pan-fried fish for an extra-special finish!
Having lived in a seaside town (up North) growing up and now living in a seaside town (now down South) with my family, you can imagine I have one or two seafood dishes up my sleeve!
This dish really brings out the juicy, meaty tenderness of the fish, and those little shrimp are just bursting with flavour. Plus it takes less than 20 minutes to be on the table!
📋 Ingredients
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Season the plaice fillets, then fry in oil and butter until browned.
- Add in the garlic and brown shrimp, and cook until hot throughout.
- Turn off the heat and squeeze on a good squirt of lemon juice, then top with fresh parsley before serving with your favourite vegetables. I love green buttered vegetables and some baby new potatoes.
Pro Tip
Don’t fancy plaice? Swap it for lemon sole, skate or sea bass.
As a mainly meat-eating household, it’s nice to eat double seafood for a change!
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🍽️ What to serve it with
The juiciness of the fish is just divine!
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Heat the oil and butter in a frying pan (skillet), over a medium-high heat, until the butter melts.
1 tbsp olive oil, 2 tbsp unsalted butter
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Season the plaice fillets with the salt, pepper and paprika.
2 plaice (flounder) fillets, ¼ tsp salt, ¼ tsp ground black pepper, ¼ tsp paprika
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Add the plaice fillets to the pan, skin-side up, and cook for 2–3 minutes, until browned, then turn over.
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Add the garlic and brown shrimp to the pan and stir into the butter. Cook for 2–3 minutes, until the brown shrimp are hot throughout.
1 garlic clove, 70 g (2 1/2 oz) tiny brown shrimp
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Turn off the heat, then drizzle over the lemon juice and stir in half of the fresh parsley.
1 tbsp lemon juice, 3 tbsp finely chopped flat-leaf parsley
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Arrange the fish on two plates and spoon over the shrimp and any pan juices. Sprinkle over the remaining parsley.
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I love to serve this with new potatoes and green vegetables.
baby new potatoes, green vegetables
Can I make it ahead?
The Plaice tastes far better when baked and eaten right away. Reheating the fish can cause it to dry out, so I don’t recommend making it ahead.
Ingredient swaps:
If you want to use an alternative to Plaice, I’d recommend Lemon Sole, Skate or Sea Bass.
How to scale down this recipe:
You can halve this recipe to serve just one or double it to serve four. Just halve the ingredients (same ratios), but stick to the same cooking times.
Nutritional information is per serving (this recipe serves 2) not including serving suggestions.
Calories: 334kcal | Carbohydrates: 2g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 583mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 1043IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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