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| Eastbourne Pier and beach |
A few weeks ago we went to Eastbourne for the
Wedding of an old friend.
The sun shone, the sea sparkled and love was
definitely in the air as they made their vows in the bandstand.
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| Bandstand Eastbourne |
In between celebrating and catching up with old
friends we strolled along the seafront. Enjoying an ice cream from the delicious
Italian ice cream parlour and cafe Fusciardi’s which was so good we went back
for breakfast the next day!!
...and having a swim like true holiday makers.
For those of you who don’t know Eastbourne it is a
Victorian Seaside town with a lovely seafront and wonderful pier. It is so
traditional in a very British way.
Deckchairs, Ice-cream huts, seafood stalls, shops selling
buckets and spades and fish and chips.
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| Great British Seaside |
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| seafood stalls Eastbourne, Sussex |
As much as I love a
decent portion of good old fish and chips, in the recent heat deep fried batter
did not appeal.
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| Fish and chips on Eastbourne pier |
Instead I was inspired
to cook “a little fillet of plaice” as my Granny used to say.
Plaice and lemon sole
have been in season recently and so are reasonably priced and extra fresh. The
other good thing about plaice, for those of you who haven’t cooked much fish, is
that it’s not a strong tasting fish like mackerel, so if cooking for fussy
eaters it's generally well received, and a good fish to start children off on.
Here then is my fuss
free, easy, but tasty recipe for plaice and capers.
Simple, tasty and economical.
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| Plaice and capers served with spinach and sweet potato chips |
PLAICE WITH CAPERS AND LEMON
Serves
2
Preparation
time 2 minutes
Cooking
time 10 minutes
INGREDIENTS:
2 fillets of plaice
Juice of half a lemon
1tbsp of capers
Slug of olive oil, pepper to season.
WHAT TO DO:
1. Pre
heat the oven to 180 degrees. Line an oven proof dish with aluminium foil making
sure you have enough foil to make into a parcel over the fish.
2. Put
the slug of oil in the bottom and then lay the fillets on top, squeeze the
lemon juice over and throw over the capers. Season with black pepper.
3. Close
the foil over the fish like a parcel leaving enough space for air to circulate
around and place in the oven for 10 minutes.
4. When
cooked the fish is a lovely white colour.
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| Plaice and capers before cooking |
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| Plaice and capers after cooking |
Serve on a bed of wilted spinach and homemade sweet
potato chips or whatever takes your fancy.
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| Deck chairs Eastbourne seafront |
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