Lightly fried plaice with a sprinkling of crispy capers, served alongside British asparagus, and quinoa infused with dill for a good dose of Vitamin A and C.

Serves: 2 | Cook Time: 25 mins | Calories: 499 | Type: Gluten-Free


  • 2 x 150g plaice
  • 80g quinoa
  • 140g asparagus
  • 140g cherry tomatoes
  • 1 leek
  • 1 lemon
  • 20g capers
  • Handful of dill

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4 and boil a kettle. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins.
  2. Slice the cherry tomatoes in half, finely chop the dill and finely slice the leek. Trim the asparagus. Place the leek and asparagus on a baking tray, drizzled with 2 tsp oil and place in the oven for 10-15 mins.
  3. Meanwhile, heat a frying pan with 1 tsp oil and fry the capers over a medium-high heat for 4-5 mins until turning crispy. Remove from the pan and keep warm.
  4. Season the plaice with sea salt and black pepper. Heat the same frying pan with 1/2 tbsp oil and fry the plaice for 2 mins each side until cooked through.
  5. To make a lemon dill sauce; in a bowl, mix 1/2 tbsp olive oil with half of the juice from the lemon and a quarter of the chopped dill.
  6. Drain the quinoa and stir through the remaining dill and lemon juice. Add the cherry tomatoes and roasted leeks and mix well.
  7. To serve, carefully place the plaice fillets on a plate, drizzle over the lemon dill sauce and sprinkle over the crispy capers. Serve alongside the dill quinoa and asparagus.