Paul Flynn's buttery and garlicky fish is the perfect change from heavy Christmas time meals.

Ingredients

  • 4 pieces of skinned plaice fillet (100g each)
  • 2 tbsp creme fraiche
  • A drizzle of melted butter
  • Salt and pepper

For the sauce:

  • 6 lg cloves of garlic, very thinly sliced
  • 100g of butter, diced
  • 50 mls olive oil
  • A good pinch of flat parsley finely shredded
  • A few baby plum tomatoes, halved
  • A squeeze of lemon

Method

  1. Cook the garlic in the olive oil slowly over a gentle heat. When evenly golden brown add the butter and remove from the heat, and add the tomatoes to soften. When cool add the lemon juice and parsley, then set aside till the fish is ready.
  2. Turn your grill on to high. Place the plaice on a lightly buttered grill tray. Brush your fish evenly and liberally with the creme fraiche then drizzle over the melted butter.
  3. Put under the grill for 6-7 mins until cooked - this depends on the thickness of the fish. Warm your butter for 30 seconds.
  4. Serve the fish on heated bowls and spoon the sauce over the top. I like to eat this with boiled potatoes and some green veg, tomatoes, or salad, depending on the weather outside.