For 2 people
For 2 people
Start by emptying and cleaning the plaice.
Then prepare a mixture of flour, salt, crumbled thyme and Espelette pepper according to your taste.
In a fish pan heated over medium heat with 3 tablespoons of olive oil, coat the plaice in the flour mixture, shaking off any excess.
Cook it on both sides until golden brown, then remove the cooking oil.
Add 100 grams of butter and the juice of one lemon to finish cooking.
Arrange the plaice on a serving dish, drizzle with cooking butter and sprinkle with parsley before serving.
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