Plaice fillets in white wine

A quick meal when short of time. I keep plaice in the freezer and thaw quickly under cold water in a few minutes.
Ingredients for 4 people
8 plaice or sole fillets
Italian '00' flour
Extra virgin olive oil
Butter
White wine
Parsley
Garlic
Salt and pepper
Side
4 courgettes
Parsley
Garlic
Extra virgin olive oil
I heat oil, butter and garlic in a pan.

The fillets are thawed.

I flour, shake off excess and add to pan.

I cook a few minutes, gently turn, season with salt and pepper and add half a glass white wine.

I evaporate wine, moving the pan backwards and forwards to form a creamy sauce.

I add chopped parsley; fillets cook in very few minutes.

Side: I heat oil and garlic, dice 4 courgettes and add with parsley.

I sauté quickly over high heat to keep crisp, not mushy, and season with salt and pepper once golden.

Plaice is also delicious breaded: flour, dip in beaten eggs, coat with stale breadcrumbs and fry in oil as cutlets, salting only once cooked.