Sunday, 28 July 2013

ALTERNATIVE FISH AND CHIPS- THAT GREAT BRITISH STAPLE!



Eastbourne Pier and beach



A few weeks ago we went to Eastbourne for the Wedding of an old friend.

The sun shone, the sea sparkled and love was definitely in the air as they made their vows in the bandstand.




Bandstand Eastbourne 




In between celebrating and catching up with old friends we strolled along the seafront.  Enjoying an ice cream from the delicious Italian ice cream parlour and cafe Fusciardi’s which was so good we went back for breakfast the next day!!


...and having a swim like true holiday makers.


For those of you who don’t know Eastbourne it is a Victorian Seaside town with a lovely seafront and wonderful pier. It is so traditional in a very British way.

Deckchairs, Ice-cream huts, seafood stalls, shops selling buckets and spades and fish and chips.



Great British Seaside


seafood stalls Eastbourne, Sussex


As much as I love a decent portion of good old fish and chips, in the recent heat deep fried batter did not appeal.


Fish and chips on Eastbourne pier 


Instead I was inspired to cook “a little fillet of plaice” as my Granny used to say.

Plaice and lemon sole have been in season recently and so are reasonably priced and extra fresh. The other good thing about plaice, for those of you who haven’t cooked much fish, is that it’s not a strong tasting fish like mackerel, so if cooking for fussy eaters it's generally well received, and a good fish to start children off on.  

Here then is my fuss free, easy, but tasty recipe for plaice and capers.
Simple, tasty and economical.


Plaice and capers served with spinach and sweet potato chips



PLAICE WITH CAPERS AND LEMON

Serves 2
Preparation time 2 minutes
Cooking time 10 minutes


INGREDIENTS:

2 fillets of plaice
Juice of half a lemon
1tbsp of capers
Slug of olive oil, pepper to season.

WHAT TO DO:

1.     Pre heat the oven to 180 degrees. Line an oven proof dish with aluminium foil making sure you have enough foil to make into a parcel over the fish.
2.     Put the slug of oil in the bottom and then lay the fillets on top, squeeze the lemon juice over and throw over the capers. Season with black pepper.
3.     Close the foil over the fish like a parcel leaving enough space for air to circulate around and place in the oven for 10 minutes.
4.     When cooked the fish is a lovely white colour.

Plaice and capers before cooking

Plaice and capers after cooking





Serve on a bed of wilted spinach and homemade sweet potato chips or whatever takes your fancy.



 
Deck chairs Eastbourne seafront


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