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About this recipe: A bed of couscous spiced with turmeric and flavoured with fennel soaks up the buttery cooking juices from grilled plaice – an amazingly fast meal that looks and tastes terrific.
Try this recipe with megrim. It's another flat fish from the turbot family.
For plaice, try some of the following: trout fillets, (you will need 2 per portion if they are small); hake steaks or fillet portions, allowing 2-4 minutes cooking on the second side; portions of skinless salmon fillet, allowing 2-3 minutes cooking on the second side.
Make and freeze savoury butters to add instant flavour and a sauce to grilled, steamed or baked fish. Mix the butter with the flavouring, shape it into a roll about 3cm in diameter, wrap in cling film and chill until firm. Slice the roll into 5mm thick slices and open freeze, then pack in a bag. To use, add one or two slices to each piece of cooked fish – the butter will melt to make a tasty sauce. With 250g softened butter, try the following ideas:
*the grated zest of 1 lemon, 1 tbsp lemon juice and 6 tbsp chopped fresh parsley.
*1 tbsp English mustard and 4 tbsp chopped fresh tarragon.
*2 tbsp finely chopped fresh root ginger, 2 chopped spring onions and the grated zest of 1 lime.
*1 seeded and chopped fresh green chilli, 4 tbsp snipped fresh chives and 4 tbsp chopped fresh coriander