Whole Plaice with Lemon Caper Butter Recipe
Make Gozney’s Whole Plaice with Lemon Caper Butter—delicate white fish roasted over fire, finished with zesty lemon, salty capers, and rich browned butter.
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Cooking tools:
- Cast iron skillet
- Oven
- Paper towel
- Mixing bowl
- Microplane
- Chef's knife
- Serving platter
- Spoon
Ingredients
- 1 x 800g-1kg whole plaice, head and skirt removed
- 4 tbsp olive oil, plus extra for cooking
- A generous pinch of seasalt
- 30g flat-leaf parsley, finely sliced
- 1 large lemon, zest and juice
- 3 tbsp lilliput or small capers
- 2 garlic cloves, finely grated
- 3 anchovy fillets, finely chopped
- 150g salted butter
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