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🍽️ Pan-fried Plaice with Vegetables

545 kcal · 30 min · 4 servings

Ingredients

• 8 sole fillets
• lemons
• salt
• pepper (from the mill)
• 2 tbsp butter
• 1 onion
• bell peppers (1 large each of red, yellow, and green)
• 3 tbsp olive oil
• 100 ml white wine
• 150 g whipping cream
• 50 g crème fraîche
• 1 tbsp lemon juice
• 2 tbsp dill tips
• dill tips (for garnishing)

Instructions

1. 1. Rinse the plaice fillets under running water.
2. 2. Pat the fillets thoroughly dry with a kitchen towel.
3. 3. Drizzle the fish with a little lemon juice.
4. 4. Season the fish generously with salt and pepper.
5. 5. Peel the onion.
6. 6. Dice the onion into small cubes.
7. 7. Wash the bell pepper.
8. 8. Cut the bell pepper in half.
9. 9. Remove the stem, seeds, and white inner membranes.
10. 10. Cut the pepper flesh into pieces about 2 cm in size.
11. 11. Heat olive oil in a pan.
12. 12. Sweat the onion cubes in the hot oil until translucent.
13. 13. Add the pepper pieces to the onion.
14. 14. Fry the vegetables briefly.
15. 15. Deglaze the vegetables with the wine.
16. 16. Season the vegetables with salt and pepper.
17. 17. Place a lid on the pan.
18. 18. Simmer the vegetables gently under the lid for about 7 minutes.
19. 19. Heat the butter in a frying pan.
20. 20. Place the fish fillets in the hot pan.
21. 21. Fry the fillets on the first side over medium to high heat for about 2 minutes until golden brown.
22. 22. Fry the fillets on the second side over medium to high heat for about 2 minutes until golden brown.
23. 23. Remove the fillets from the pan.
24. 24. Keep the fillets warm.
25. 25. Stir the cream into the pan.
26. 26. Stir the crème fraîche into the pan.
27. 27. Season the sauce with salt and pepper.
28. 28. Add one tablespoon of lemon juice to the sauce.
29. 29. Fold the chopped dill into the sauce.
30. 30. Plate the vegetables and plaice on the plates.
31. 31. Spoon some sauce over each portion.
32. 32. Garnish the dishes with fresh dill.

Nutrition per serving

• kcal: 545
• Protein: 27 g · Fett/Fat: 42 g · Carbs: 11 g