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Gebakken Schol met Peterselie en Citroen
A simple yet elegant preparation of pan-fried plaice (schol), a popular flatfish in the Netherlands, seasoned with fresh parsley and lemon. This dish celebrates the fresh seafood available along the Dutch coast.
🧂 مكونات
- 4 approx. 150g each Schol fillets(skinless)
- 50 g All-purpose flour(for dredging)
- 50 g Butter
- 2 tbsp Olive oil
- 3 tbsp Fresh parsley(finely chopped)
- 1 medium Lemon(cut into wedges for serving)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 تعليمات
- 1
Pat the schol fillets dry with paper towels. Season both sides with salt and pepper. Place the flour on a shallow plate and dredge each fillet, shaking off any excess.
💡 نصائح احترافية: Drying the fish ensures a crispier coating. - 2
In a large skillet, melt the butter with the olive oil over medium-high heat. The butter should foam but not brown.
⏱️ 2 minutes - 3
Carefully place the floured fish fillets into the hot skillet. Cook for 3-4 minutes per side, until golden brown and cooked through. The fish should flake easily with a fork.
⏱️ 8 minutes💡 نصائح احترافية: Avoid overcrowding the pan; cook in batches if necessary. - 4
Remove the fish from the skillet and place on a warm serving platter. Spoon any remaining pan juices over the fish.
💡 نصائح احترافية: Keep the cooked fish warm in a low oven (around 90°C/200°F) if cooking in batches. - 5
Sprinkle the chopped fresh parsley over the fish. Serve immediately with lemon wedges on the side.
💡 نصائح احترافية: The lemon juice brightens the flavor of the fish.
💡 نصائح احترافية
- ✓Schol is a delicate fish, so handle it gently.
- ✓Ensure the pan is hot before adding the fish for a good sear.
- ✓If schol is unavailable, other flatfish like sole or flounder can be substituted.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add a tablespoon of capers to the pan during the last minute of cooking.
- Serve with a simple side of boiled new potatoes and a green salad.
- A light drizzle of white wine can be added to the pan after removing the fish, then reduced to create a light sauce.