Cornish Plaice with Asparagus Spears and New Potatoes

Cook the potatoes with the skin on. Cook the peeled asparagus in salted water, it should still have “bite”.

Sprinkle the plaice with the juice of a lemon and season a little with salt and pepper. Heat butter and oil in a frying pan and roast the plaice, dredged in flour, for about eight minutes, turning. Serve with the peeled potatoes, the asparagus spears and a little lemon butter. Sprinkle with parsley.

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