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Pesky Fish plaice with cider and onions

Poached plaice with cider and onions

A quick and tasty fish dinner

Course Main Course
Cuisine British
Keyword cider, plaice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Author Mitch Tonks


  • 25 grams butter
  • olive oil
  • 1 large onion thinly sliced
  • 2 cloves garlic crushed
  • 500 ml cider I used a cider from Sandford Orchards
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 fillets plaice
  • 1 handful parsley finely chopped
  • salt and ground pepper


  1. Melt butter in a saucepan and add a glug of olive oil.

  2. Add the sliced onions and allow to cook slowly until brown but not crispy. Allow 10 - 15 minutes.

  3. Add crushed garlic, cider, bay leaves and thyme sprigs and simmer for 5 minutes.

  4. Gently add the plaice fillets and poach for 6 -7 minutes with the liquid barely simmering.

  5. Remove the plaice and keep warm.

  6. Add the chopped parsley to the pan, increase the heat and reduce the liquid by a third. Season

  7. I served the dish with steamed samphire and a tin of haricot beans warmed with thyme leaves and a good quality extra virgin olive oil.