It’s difficult to explain just how brilliant the combination in this sauce is. It’s big and bold with chilli heat, yet totally rounded from salty, umami capers and luxurious cream. When you eat it, it is as if the ingredients were invented only for this dish.


  • 4
    Plaice fillets
  • 1 tablespoon
    Extra-Virgin olive oil
  • 6-8
    Anchovies, in oil
  • 1–2
    Dried chillies, medium–hot, deseeded and sliced
  • 2
    Garlic cloves, peeled and thinly sliced
  • 2 - 3
    Rosemary sprigs, leaves roughly torn from the stem
  • 1 tablespoon
    Capers, drained
  • 75ml
    Double cream
  • 2 tablespoons
  • A good pinch
    Pure Sea Salt
  • A pinch
    Ground black pepper


  • Season the plaice fillets well with salt and pepper. 

    Heat the oil in a large non-stick frying pan over a medium–high heat. When it’s hot, add the fish skin-side down. Fry for 4–5 minutes, or until the fish has cooked at least three-quarters of the way up its edge. Remove the pan from the heat and use a spatula to remove the fish to a plate. 

    Return the pan to the heat and add the anchovies, chilli, garlic, capers and rosemary. Use a spatula to move the ingredients around the pan for
2–3 minutes, until the anchovies start to break down and the garlic and rosemary smell fragrant, then craefully return the plaice to the pan, this time skin-side up. 

    Give the pan a shake, then add the cream along with water and bring the liquid up to a simmer. Cook for 3 - 4 minutes, until the sauce is thick and bubbling. 

    Give the sauce a taste and adjust the seasoning if you need to. 

    Remove from the heat and serve with new potatoes, chips or mash and a sharply dressed green salad.

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