Plaice with porcini, garlic and parsley

1 plaice t-bone or fillet
A few dried porcini
1tbsp olive oil
25g butter
1 finely chopped garlic clove
A handful of chestnut mushrooms
30g spinach
A squeeze of lemon
Sea salt & black pepper

Preheat the oven to 230C.  Soak a few dried porcini in just boiled water for 15 minutes, then squeeze out the water.  Heat the olive oil in an ovenproof frying pan over a medium high heat.  Add the plaice and cook for 2—3 minutes on each side, then transfer to the oven and cook for 6-8 minutes.

Meanwhile, melt the butter in a pan over a medium low heat, add the garlic, a handful of chestnut mushrooms and the porcini and spinach.  Saute for a few minutes until cooked, then add a squeeze of lemon and season.

Serve over the fish.