Comfort food of the best sort.


  • 4 x 150g plaice fillets
  • dash oil
  • 60 g plain flour
  • seasoning
  • drop lemon
  • knob butter
  • for the sauce:
  • 2 plum tomatoes (diced, peeled and deseeded)
  • 1 med diced red onion
  • 20 chopped black olives
  • 60 g baby capers
  • pinch chopped chives
  • 100 ml extra virgin olive oil
  • 200 g ruby chard (picked and washed)
  • knob and dash butter and olive oil
  • 1 clove garlic puree


  • For the Plaice:
  • Heat the oil in a pan.
  • Wash and dry the fish fillets, season and lightly dust with flour.
  • Place the fish in the hot pan and add the butter, colour golden brown on both sides, add a drop of lemon juice.
  • When cooked remove from the pan and drain the oil, reserve.
  • For the Sauce:
  • Heat the oil in a sauce pan, add the red onion and sweat until slightly soft, without colour.
  • Add the tomatoes, olives, capers, chives and check the seasoning, warm through.
  • For the chard, heat the oil in a pot add the butter and chopped garlic add the washed chard and season.
  • Stir quickly until the leaves wilt, drain well.
  • Arrange the chard in the middle of the plate the fish on top and the dressing around.
  • Best served with Rooster mashed potatoes.

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