Pan-fried Plaice with Monk’s Beard and Crushed Potatoes

Ingredients

• 300 g of new potatoes

• 4 tbsp of extra-virgin olive oil

• 3 anchovies in oil, roughly chopped

• 1 tbsp of mint, finely chopped

• 1 lemon, juiced, plus extra halves or quarters to serve

• 200 g of monk’s beard or chard, trimmed

• 0.5 red chilli, deseeded and finely chopped

• 1 garlic clove, peeled and smashed but kept whole

• 2 tbsp of salted butter

• 2 tbsp of olive oil

• 2 seasonal flatfish fillets, such as plaice, lemon sole or dover sole

Method

• Step 1

  Boil the potatoes in a large pan of salted water for 15 mins or until soft enough to pierce with a fork. Drain and return to the pan; lightly crush with a potato masher. Add 2 tbsp extra-virgin olive oil and the mint, season with salt, then toss to coat. Cover to keep warm and set aside until ready to serve.

• Step 2

  Meanwhile, heat the remaining 2 tbsp extra-virgin olive oil with the anchovies in a pan over a low-medium heat for 2-3 mins, stirring until the anchovies melt. Add the garlic and chilli and cook gently for 1-2 mins until fragrant, then add the monk’s beard. Increase the heat a little and stir-fry for 2-3 mins until bright green and softened but retaining some crunch. Stir in half the lemon juice and season to taste. Cover to keep warm and set aside.

• Step 3

  Pat the fish dry with kitchen towel and season both sides well. Heat the olive oil in a frying pan over a medium heat, add the fish and cook for 2 mins. Add the butter and remaining lemon juice, then flip the fillets and fry for 1-2 mins more, basting with the buttery juices.

• Step 4

  Divide the potatoes between 2 plates and top with the fish, followed by the monk’s beard. Spoon over the juices and serve with lemon for squeezing.