Semolina Crusted Plaice with Roasted Peppers

Blogging has taken a back seat recently.  At least from the point of writing up recipes and posting them. Life has been hectic with family visiting from Spain and some express house renovations on a new investment property.  Good weather has allowed us to get out into our little garden and give it a good tidy up, and May has been a good month for birthdays with both Big Man and my mum celebrating.



Of course, we’ve been cooking and enjoying good food, a lot of which has been old favourites which we’ve already shared with you. Sometimes though, we’ve tried something new but with all that’s been going on, it’s been simple yet delicious food.

Dogs inspecting nasty purple carpet

Our local fishmonger recently had some beautiful plaice fillets for sale, so I snapped them up and scampered home with them (ok, so you know I didn’t really scamper, it was more of a quick,  happy march). The plan was to do what I  pretty much usually do with fish, and to grill them. However, someone, somewhere must have wanted to send me a message from above, or from the high shelf of a kitchen  cupboard, and when the packet of semolina I usually use to dust my sourdough loaves with fell on my head, I  changed the plan. Sometimes you need a knock on the head to shake things up a little!

Serves 2 (easy to scale up for more)

  • 2 cleaned plaice or other flat fish
  • About 2 tablespoons of semolina, seasoned lightly with salt and pepper
  • 1 egg lightly beaten (you’ll probably not need it all but it’s difficult to use any less!)
  • Olive oil for shallow frying
  • One roasted pepper, peeled, chopped and dressed with lemon juice and olive oil (or use some from a jar prepared for using as an antipasto)

Coat the fish in the egg then the seasoned semolina. Heat the oil on a medium/high heat in a large frying goan.  You may need to keep the first fillet warm while you cook the second one if your pan is not large enough to take both.

Luna and Alfi approve stripped, waxed floorboards

Cook for about 3 minutes on one side until the crust is browned and crispy. Flip the fillet over and continue to fry. The second side will probably only take about two minutes. Use your discretion if the fillets are particularly large or thick.

Serve with the dressed roasted peppers and a salad.


37 thoughts on “Semolina Crusted Plaice with Roasted Peppers

  1. That looks delicious! I’ve got the end of a serrano leg in the pressure cooker with split peas, but you’ve made me want fish now 😉

  2. It’s good to take a bread from blogging so that real life can be up front and personal. The day that blogging takes precedence over the real world is the day that you discover you have a problem ;). I love a good experiment as well. I wanted pizza the other day and got all of the ingredients ready and realised, at the last minute (as you do), that I hadn’t made any tomato pizza sauce so I ran with sundried tomato pesto instead and it was magnificent. I think semolina dropping on you from on high was a stroke of genius in this recipe. I only store the heavy stuff on high so hopefully none of it falls on my hand or head as my cooking days would most probably cease post haste! 😉

    1. I so agree with you! I think my worst falling on my head episode was when I tried to make a medlar fruit jelly and a pan fell and hit me in the face. Think I posted a photo of my black eye!

      1. HAHAHAHAHAHA! You just made my day! (Make that early morning, its 4.10am here and freezing cold). I will have to head out in the dark to walk the ever-ready-for-walkies Earl at 5am and I will be chuckling under my breath as I remember particularly hilarious sections of this post. Ms Chica at her finest. I was so impressed I just shared this post on my Pinterest page and on Facebook. Love your work Ms Chica, never stop! 😉

  3. You should have strapped numbers to Alfie and Luna’s paws giving the scores on the doors for the floors!! Love the wooden floor, Lynn x x

  4. Blogging has also taken a back seat with me – so much happening and changing – all the time. Hard to keep up with myself.
    I love the idea of using semolina as a crust for fish – divine!
    Loving the wooden floors.
    Have a beautiful day friend.
    🙂 Mandy xoxo

  5. I’m glad your family and friends got all your attention…hope everyone had a get time. My favorite way of preparing fish…I would gobble yours up. 😀

  6. Hola Chica! Me alegra mucho saber que todos estáis bien y disfrutando del buen tiempo, familia y buena comida. Es normal que tengamos temporadas de no poder sentarnos el tiempo suficiente para poder editar fotos, escribir post y publicar. Yo lo llevo fatal! Jejeje. Un abrazo muy fuerte y hasta pronto!! ✨✨

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