Garlic & herb plaice

With its cool aftertaste and distinctive flavour, mint is perfect for summer dishes

Garlic & herb plaice

by Holly Duerden |

Serves 2

10g chopped fresh mint,

plus sprigs to garnish

1 garlic clove, peeled

100g yoghurt

juice of 1/2 a lemon

2 plaice fillets

1 tbsp olive oil

sea salt and black pepper

green salad, to serve

In a liquidiser, combine the mint, garlic clove, yoghurt and lemon juice, then season with salt and pepper. Tip out the mixture onto a plate, then coat the plaice, one at a time, with the yoghurt mixture, by turning the fish over several times.

In a frying pan, heat the olive oil until sizzling, then add the plaice, skin-side up, and cook for 3-4 mins. Turn over and cook for a further 2 mins until the fish is cooked through completely. Transfer the fish to a serving plate each and add a sprig of mint on each plate to garnish. Serve with green salad.

More recipes for mint dishes are in the August 2021 issue of LandScape magazine...

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