Recipe Method

Slice off the bottom of each asparagus and then remove the small leaves from the stems with a small knife. Place the asparagus on a plate and dress with oil and salt. Set aside for later.

Take 3 large plates and 1 large bowl. Crack the egg into the bowl and beat until smooth. Add 3 tbsp flour to 1 plate. Add 6 tbsp breadcrumbs to another plate, along with 1 tbsp flour, salt, pepper and then grate over some lemon zest. Mix well. Leave the final plate for resting the fish on.

Add the plaice into the flour, then the egg, then the breadcrumbs, ensuring that the fish is fully coated each time. Set aside while you prepare the cooking set up.

Add enough oil to easily fully coat the bottom of a large frying pan and bring that to a high heat (not the highest heat). Bring a separate frying pan to a medium heat.

Add the asparagus to the medium heat pan before carefully adding the fish to large frying pan.

Cook the plaice until it is golden and crispy on both sides (around 5 minutes). Be careful when you flip the plaice as it is delicate. Remove the fish and place it on kitchen paper, season with salt and pepper.

Now the asparagus has been cooking for over 5 minutes, add some butter to the pan and mix well to coat the asparagus. Reduce the heat to low and then add 2 tsp chilli jam. Mix well so the asparagus is nicely coated in the buttery chilli jam.

Place the plaice on a plate before adding the asparagus. Top the asparagus with any leftover chilli jam from the pan. Finish the dish with a squeeze of lemon.