A recipe for Cornish Plaice

Bath Ales Executive Chef Alice Bowyer has been inspired by Elizabeth David and Simon Hopkinson cookbooks as well as the plethora of street food stalls up and down the country. Her menus focus on classic dishes with new and exciting ingredients, with no unnecessary ingredients or flavours.

Ingredients (serves 2)

2 x whole plaice (around 400g), trimmed and gutted, head on

1 large Maris Piper potato, diced into 1cm cubes

1 pinch saffron 1 clove garlic, bashed

50g capers 1 banana shallot, finely diced

½ lemon, grilled

Lemon balm




Cook the potatoes in salted boiling water and saffron and garlic until just cooked and keep warm. In a large flat pan, on a medium high heat, with a little oil and butter, fry the fish and turn the heat down to medium. After a couple of minutes, turn over and add lots of butter, the shallots and capers and cook for a further minute or so. Baste the fish with butter and check for seasoning. Plate the fish, with grilled half lemon, and spoon over caper butter and potatoes. Garnish with lemon balm.

Alice recommends matching this with Beerd Silvertip, and we’re inclined to agree. The citrus aromas work so nicely with the fish, and the beer is delicate enough not to overpower the grilled lemon. Find out more about our beer range.


27th November 2014

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