Seared Plaice Fillets with Warm Butterbeans, Lemon, Chilli and Herbs - British Main course

Ingredients

  • 175 g Dried butter beans (soaked overnight in cold water)
  • 1 clove Garlic (crushed)
  • 1 piece Thyme sprig
  • 1 tbsp Vegetable oil
  • 0.5 piece red onion (diced)
  • 1 piece Red chilli (seeds removed, diced)
  • 1 tsp Fresh ginger (grated)
  • 1 clove Garlic (sliced)
  • 0.5 piece lemon zest
  • 110 ml chicken stock
  • 6 piece Mint leaves (chopped)
  • 1 tbsp Dill (chopped)
  • 1 tbsp crème fraîche (heaped)
  • 400 g Plaice fillets (skinless)

Instructions

  1. Soak butter beans overnight.

  2. Drain and rinse soaked butter beans. Place in a saucepan, cover with fresh cold water, add crushed garlic and thyme. Bring to a gentle simmer and cook until tender, about 45-60 minutes.

  3. In a separate pan, heat vegetable oil. Add diced red onion and diced red chilli. Cook until softened.

  4. Add sliced garlic and grated ginger to the onion mixture. Cook for another minute until fragrant.

  5. Add lemon zest and chicken stock. Simmer until the stock reduces slightly.

  6. Drain the cooked butter beans and add them to the pan with the onion and chilli mixture. Stir in chopped mint and dill.

  7. Stir in crème fraîche and drizzle with extra virgin olive oil (optional). Season with salt and pepper to taste. Keep warm.

  8. Season plaice fillets with salt and pepper.

  9. Heat a splash of vegetable oil in a pan over medium-high heat. Sear the plaice fillets for 2-3 minutes per side, until cooked through and golden brown.

  10. Squeeze lemon juice over the seared plaice fillets.

  11. Serve the seared plaice fillets immediately over the warm butter bean mixture.

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