Plaice with ratatouille vegetables

Kelli Murphy
very easy
5 1
40 mins
40 mins


Servings: 4
  • 1 Courgette
  • 1 Aubergine
  • 1 yellow and red pepper
  • 2 Onions
  • 2 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 1 can(s) (425 ml) strained tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Branches of rosemary
  • 1/2 bunch Thyme
  • 4 small plaice ready for cooking (200-250 g each)
  • 3 TABLESPOONS Lemon juice
  • 3-4 Tbsp Flour
  • 40 g clarified butter


  1. 1

    Clean, wash and dice the zucchini, eggplant and peppers. Peel and finely dice the onions and garlic. Heat the oil in a pot. Sauté onions and garlic in it. Add the vegetables and also fry.

  2. 2

    Deglaze with tomatoes and simmer gently for about 10 minutes. Season with salt and pepper.

  3. 3

    Wash the rosemary and thyme and shake dry. Put some thyme stalks aside for garnishing. Remove remaining leaves or needles and chop them, add to the vegetables.

  4. 4

    Wash the plaice thoroughly, dab dry, sprinkle with lemon juice, season with salt and pepper. Put the flour on a plate, turn the floes in it and tap off any excess flour.

  5. 5

    Spread the clarified butter on two large pans. Place 2 plaice in each pan with the white skin side down and fry until crispy. Then turn and fry the dark side until golden brown as well. Arrange the fish and ratatouille on plates.

  6. 6

    Garnish with thyme. Serve with rice.

Nutrition Facts

290 kcal
18 g
13 g
24 g