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Ingredients
- 200g butter
- 1 garlic clove, minced
- 1 bunch chives, chopped
- 1 bunch of wild garlic, chopped
- 2 plaice, gutted and scaled
- 1tbs veg oil
- 1 courgette, chopped
- 150g fresh clams
- Salt and pepper
- 1 lemon, cut into wedges
- In a small bowl, mix together the softened butter, minced garlic, chives and chopped wild garlic leaves. Set aside. Season the plaice on both sides with salt. Heat a large non-stick pan over medium-high heat and add enough veg oil to coat the bottom of the pan. Once the oil is hot, add the plaice and cook for four minutes on each side, until the skin is crispy and the flesh is cooked through. Add the wild garlic butter to the pan and baste the fish. Remove the fish from the pan.
- In the same pan, into the butter, add the courgette. Cook for three minutes on each side, until they are lightly browned and tender. Season with salt and pepper to taste and remove from the pan. Add the clams to the pan and cook for two minutes, until they open up. Remove from the pan and discard any clams that did not open.
- To assemble the dish, place the cooked plaice on a serving platter and spoon the wild garlic butter on top. Arrange the cooked courgettes and clams around the plaice. Serve with lemon wedges on the side.
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