Entree: Netherlands – North Sea Coast – Gebakken Schol (Pan-fried plaice fillets cooked in butter and finished with lemon and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 plaice fillets, approx. 6 oz (170 g) each
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) white pepper
- 1/2 cup (60 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (sunflower or vegetable)
- 1 lemon, juiced (about 2 tbsp (30 ml)) plus wedges for serving
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (15 g) capers, rinsed (optional)

Show original ingredient measurements

- 4 plaice fillets, approx. 6 oz (170 g) each
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) white pepper
- 1/2 cup (60 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (sunflower or vegetable)
- 1 lemon, juiced (about 2 tbsp / 30 ml) plus wedges for serving
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (15 g) capers, rinsed (optional)

Instructions

1. Pat the fillets dry with paper towels and season both sides with salt and white pepper; lightly dredge each fillet in flour and shake off excess.
2. Heat butter and oil together in a large skillet over medium-high heat until the butter foams; add fillets and cook 2–3 minutes per side until golden and just cooked through.
3. Remove fillets to a warm plate; add lemon juice and capers to the pan, swirl briefly to loosen browned bits and create a quick sauce, spoon over fillets, sprinkle with parsley, and serve immediately with lemon wedges.