Entree: Netherlands – North Sea Coast – Scholfilet (Pan-fried North Sea plaice fillet finished with butter, 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 10 min

Cook 7 min

Total 20 min

Ingredients

- 4 plaice fillets, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour, for dredging
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 lemon, zested and juiced
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 g) capers, drained
- Salt
- Freshly ground black pepper

Instructions

1. Pat the plaice fillets dry and season both sides with salt and freshly ground black pepper. Lightly dredge each fillet in the flour, shaking off excess.
2. Heat a large skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add 2 tablespoons of the butter and swirl to melt.
3. Add fillets skin-side down if skin is present (or presentation side down), working in batches if needed to avoid crowding. Cook 2–3 minutes per side until golden and just cooked through; transfer to a warm plate.
4. Reduce heat to medium-low, add the remaining 2 tablespoons butter to the pan. When the butter foams, add lemon zest, lemon juice, and capers; cook 30–45 seconds to combine and slightly reduce the sauce.
5. Return the fillets to the pan briefly to warm and spoon the sauce over them. Sprinkle with chopped parsley and adjust seasoning with salt and pepper.
6. Serve immediately with boiled potatoes or a simple vegetable accompaniment common on the North Sea coast.