Ingredients: 4 Plaice fillets (about 6 ounces each), skinned 2 tbsp olive oil 1 pound baby spinach Juice of 1 lemon Salt and freshly ground pepper Dressing Ingredients: 5 ounces olive oil 1 1/4 freshly squeezed orange juice 1 clove garlic, crushed 4 seeds from a cardamom pod 1/2 vanilla pod, split, seeds scraped out and discarded

Serves/Makes: 4

How to cook Pan Fried Plaice with Spinach:

• Place the fillets in salt water and let it soak for 10 minutes.
• Rinse well under cold running water, drain it well.
• Preheat the oven to 350°F.
• Strain the orange juice into a pan, add the garlic and cardamom, bring to the boil, then simmer for 5-8 minutes until slightly reduced.
• Reduce the heat to low, and whisk in the olive oil in a thin stream.
• Keep whisking for 2-3 minutes over a low heat until emulsified.
• Add the vanilla pod, remove from the heat and leave to infuse while you prepare the plaice.
• Put a baking dish in the oven to preheat. Heat 2 tablespoons olive oil in a non-stick frying pan over a medium heat.
• When hot, add the plaice fillets, skin side up (you might need to do this in batches).
• Cook for 3-4 minutes, or until colored, then transfer to the baking dish, skin side down. Season.
• Rewhisk the dressing if necessary, then strain it. Drizzle about 3/4 of it over the plaice fillets, then place in the oven for 2 minutes.
• Put the spinach in a pan with 1-2 tablespoons water. Bring to the boil and cook until just wilted. Drain.
• Arrange the spinach on 4 warmed plates and drizzle with a little lemon juice.
• Lay a pan fried plaice fillet on each pile of spinach, drizzle with the pan juices and remaining dressing and serve.

Notes: