Serves 2
10g chopped fresh mint,
plus sprigs to garnish
1 garlic clove, peeled
100g yoghurt
juice of 1/2 a lemon
2 plaice fillets
1 tbsp olive oil
sea salt and black pepper
green salad, to serve
In a liquidiser, combine the mint, garlic clove, yoghurt and lemon juice, then season with salt and pepper. Tip out the mixture onto a plate, then coat the plaice, one at a time, with the yoghurt mixture, by turning the fish over several times.
In a frying pan, heat the olive oil until sizzling, then add the plaice, skin-side up, and cook for 3-4 mins. Turn over and cook for a further 2 mins until the fish is cooked through completely. Transfer the fish to a serving plate each and add a sprig of mint on each plate to garnish. Serve with green salad.
More recipes for mint dishes are in the August 2021 issue of LandScape magazine...
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