Fillet of Plaice, with Minted Peas and Smoked Bacon

Try Oliver Dunne's tasty fish dish.


  • 4 plaice fillets
  • 1 large onion (diced small)
  • 20 g butter
  • 1 splash white wine
  • 1/2pt fish stock
  • 1 bag frozen petit pois
  • 1 bunch mint
  • 125 g crème fraiche
  • 1 baby gem lettuce
  • 100 g smoked bacon lardons


  1. Sweat the onions in the butter for 1 minute add the white wine and reduce until its nearly evaporated, add the fish stock and continue to boil until it is reduced by half.
  2. In a separate pan fry off the bacon lardons until golden brown and strain off excess fat.
  3. Add the lardons to the reduced fish stock. Heat up a large frying pan and cook the Plaice fillets 1-2 minutes either side.
  4. Put some off the peas into the fish stock and cook for 1 more minute then add the crème fraiche, some chopped mint to taste and finally some of the sliced Baby gem lettuce.
  5. Season with some salt and lemon juice and serve the plaice on top.


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