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Seared plaice fillets with warm butterbeans, lemon, chilli and herbs
Fruit and vegetables
1
garlic
clove, crushed
1 sprig
thyme
½
red onion
, diced
1 red
chilli
, seeds removed, diced
1 tsp grated
ginger
1
garlic
clove, sliced
zest of half a
lemon
6
mint
leaves, chopped
1 tbsp
dill
, chopped
squeeze
lemon juice
Tins, packets and jars
175g/6oz dried
butter beans
, soaked overnight in cold water (alternatively 1x 200g tin of cooked
butter beans
)
110ml/4fl oz
chicken stock
Cooking ingredients
1 tbsp
vegetable oil
drizzle of extra virgin
olive oil
(optional)
splash
vegetable oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 heaped tbsp
crème fraîche
Meat, fish and poultry
400g/14oz skinless
plaice
fillets
Back to recipe
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