Pan-Fried Plaice Fillets with Peas à la Française

Preparation Time: 10 minutes | Cooking Time: 20 minutes | Serves: 4


  • 4 plaice fillets
  • 1kg new potatoes
  • 2 sprigs of rosemary
  • Half a bulb of garlic
  • 500g peas
  • 250g pancetta (finely diced)
  • 200g pearl onions
  • 250g cream
  • 100ml white wine
  • Handful of chopped parsley
  • 1 baby gem lettuce quartered


Put the new potatoes, rosemary, garlic and a pinch of salt in a pan of boiling water and simmer until the potatoes are soft through. Then drain the potatoes and set to one side.

Whilst the potatoes are cooking, sauté the finely diced pancetta and add in the onions. Continue to fry until the onions begin to caramelise slightly. Then add the peas, cooked potatoes, cream and white wine and simmer until the liquid reduces by half. Add the gem lettuce leafs for the last couple of minutes to allow them to wilt.

When the French peas are almost ready, pan-fry the plaice fillets for a minute on each side.

To serve, stir the chopped parsley through the peas. Divide the peas à la Française between four plates and lay a plaice fillet on top.


About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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