- 2 plaice fillets
- 30g/1oz plain flour
- salt and freshly ground black pepper
- 30g/1oz unsalted butter
- 4 tbsp red wine vinegar
- 55g/2oz caster sugar
- 55g/2oz blackberries
- 2-3tbsp olive oil
- 110g/4oz mangetout, blanched
- Coat the plaice fillets in the flour and season with a little salt and freshly ground black pepper.
- Gently melt the butter in a frying pan and fry the fillets for 2-3 minutes on each side.
- For the vinaigrette, heat the vinegar, sugar, blackberries and oil in a small pan and heat gently for 5-6 minutes.
- Spoon the cooked mangetout onto a serving plate. Place the plaice fillets on top and drizzle the vinaigrette around.
- Serve.