I know I misspelled the word “Plaice”, but I did it on purpose. We had Plaice for dinner last night. I like this delicate fish because you can season it just about anyway you like and is a great entree for a hot summer night.

I served this fish with corn on the cob and sauteed zucchini with thyme and yogurt.

To close, my husband made a lovely fruit salad to which he added minced fresh ginger and topped if off with a small scoop of the remaining cardamom ice cream.

Lemon-Ginger Plaice

Serves 3

6-9 small plaice, depending on the size

2 tablespoons lemon zest

1 cup lemon juice

1 tablespoon ginger, julienned

2 large cloves of garlic, julienned

2 spring onions, julienned

2 tablespoons chives, chopped fine

Place a couple of tablespoons of olive oil and 1 tablespoon of butter in the pan.

Add the ginger and garlic and sautee on low heat for a couple of minutes.

Add the fish, spring onion, chives and lemon juice and cook for approximately five – seven minutes or until done. Sprinkle on the lemon zest, cook for another minute and serve immediately. Plate and place a generous amount of the sauce on top.