My take on the initially strange dish of plaice and banana, a highly addictive combination that will open a new door of culinary creativity. Personally realising that fruit with fish or seafood is an exquisite marriage.

Health: Bananas are high in potassium, crucial to heart function and plays a key role in skeletal and smooth muscle contraction.

Preparation time: 5-10 minutes    Total Cooking Time: 15 minutes   Serves: 1   Dish Seasonality: Spring/Summer

Ingredients (Shopping List)

  • 1 Plaice Fillet
  • 1/2 Ripe banana, split parallel to its natural curve
  • Approx. 1 cup plain white flower
  • Small wedge of lemon
  • 2 Tbsp. Jersey unsalted butter.
  • Ground salt and pepper
  • 1 Tsp. Chopped parsley

Tips and Tricks: To ensure the freshness of the plaice buy a whole one and fillet it yourself or get your fishmonger to do it. Make sure you use a banana that is nice and ripe, allowing you to create an almost puree like consistency after being cooked.



  1. Pre heat your grill to a medium heat.
  2. Season approx. 1 cup of plain white flower with 1/2 tsp. each  salt and pepper.
  3. Coat the plaice fillet with the seasoned flower, pass between your hands to remove any excess and place onto a lightly greased baking tray skin side down.
  4.  Brush the fish with 1/2 tbsp. melted butter.
  5. Place under the grill  until tender (Approx. 3-4 minutes).
  6. While the Plaice is grilling pass half a banana through seasoned flower, passing between hands to remove any access. Fry the bannana in 1 tbsp. melted butter over a medium heat until crispy and golden.
  7. Once cooked transfer the plaice to a plate along with the banana and a small wedge of lemon. Garnish the fish with 1 tsp. chopped parsley. Melt the remaining 1/2 tbsp. butter and pour it over the fish. Serve very hot.

Tips and Tricks:  Be careful when plating the plaice and the banana as they are liable to break :). It is very important that your serving plate is hot for this dish as both elements go cold very quickly.

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