25g/1oz butter
1 small onion, diced
50g/2oz fresh breadcrumbs
grated rind and juice of a small lemon
2 teaspoons chopped parsley
110g/4oz peeled prawns (if large,chopped slightly)
seasoning
2 whole plaice, filleted and skinned (ask your fishmonger to do this)
2 tablespoons grated hard cheese of your choice, mixed with an equal quantity of
fresh breadcrumbs
sauce
25g/1oz butter
25g/1oz plain flour
150ml/¼pint white wine
150ml/¼pint single cream (or elmlea a blend of butter, milk and vegetable oils is more stable in a sauce)
seasoning
To garnish: unpeeled prawns, lemon wedges and parsley

Method:

1. Melt the butter in a large microwavable jug for 50 seconds. Add the chopped onion and cook for 2 minutes until transparent. Stir in the breadcrumbs, lemon rind, juice, parsley and peeled prawns. Season well.
2. Cut each plaice fillet in half lengthways to make 2 long fillets. Divide and spread the stuffing evenly between these 8 halves, then roll them up and arrange, join side down, in a shallow round glass dish.
3. Pour the white wine round the stuffed fillets and cook, covered with clingfilm, on medium power for 5 minutes. Remove to a warm serving dish, conserving wine.
4. Make the sauce. Place the butter and flour in a plastic microwavable jug and cook on full power for 1 minute. Add the wine in which the fish has been poached, stir to mix smoothly. Cook in 30 second bursts to bubble and thicken. Stir in the cream, season and reheat. Pour this over the stuffed plaice.
5. Sprinkle fish with the cheese and breadcrumb mixture. Brown under a medium grill.
6. Garnish with unpeeled prawns, lemon wedges and parsley and, for a main course, serve with a simple mixed salad and new potatoes.