Plaice Florentine with Butter Beans & Mushrooms

(recipe from Easy Food magazine)

Serves 4-6

Ingredients:

• 2 tbsp softened butter 
• 250g open-cup chestnut mushrooms, sliced 
• 2garlic cloves, finely chopped
•  1x400g tin of butter beans , drained and rinsed 
• 150g baby spinach
•  4 large skinless plaice fillets , each filet cut in half
•  2 tsp rapeseed oil 
• Juice of ½ lemon
•  4 tbsp Pamesan cheese , freshly grated
•  Sea salt and freshiy ground black pepper

 STEP ONE

 Melt half the buter in a large non-stick frying pan aver a medium heat. When Sizling, add the mushrooms and season generousIy with salt and pepper , then cook for 5-6 minutes , until tender tip out onto a plate and set aside . 

STEP TWO

Add the remaining butter to the frying pan , then add the garlic and saute for 30-60 seconds , until sizzling. toss in the buter beans and continυe to saute for 1-2 minutes. Stir in the spinach until just wilted and season to taste with salt and pepper . 

STEP THREE

 Preheat the grill to its highest seting . 

STEP FOUR

Arrange the plaice fillets on top of the butter bean and spίnach mixture in a single leyer , then drizzle With the ol and lemon juice and season to taste wίth salt and pepper, Gril for fourminutes , keeping the handle of the pan well away from the heat. 

STEP FIVE

 Scatter the mushrooms over the fish and sprinkle with the Parmesan . return to the gril for another 3-4 mirnutes , until the Parmesan is golden and bubbling . Serve immediately

Poftă Bună!!