Baked Plaice with Prawns
Plaice is a readily available flat fish that swims close to the seabed eating razor clams, crabs and other shellfish. It is closely related to the Dover Sole and is recognisable by the bright orange spots on its back. Plaice is available all year round but is generally in better condition and tastier from mid summer to mid winter, outside the spawning season.
- 2 large Plaice fillets, cut in half lengthways to make 4 long fillets
- 115g small Prawns or Shrimps
- 1/2 glass White wine
- Handful of fresh Chives, finely chopped
- Juice & Zest half a Lemon
- 50g Butter, chilled, cut into cubes
- Salt and freshly milled Black Pepper
- Preheat Oven 190C gas 5
- Place the fillets on a board with skin side uppermost. Divide half of the prawns between each fillet, placing them at the head end.
- Roll up from head to tail and arrange in a roasting tin, standing on their ends. You may need cocktail sticks to secure.
- Pour in the wine, juice & zest.
- Cover and bake 15-20mins until the fish is tender. remove fish from pan and place roasting tin on hob.
- Reduce liquid by half, add chopped chives and whisk in cubes of hot butter.
- Stir through remaining prawns.
- Arrange fillets on plate, remove cocktail sticks and spoon over prawn sauce.
This is such a quick, easy and tasty dish that other fish could be used to ring the changes!
This is one of a selection of recipes kindly supplied by South East Food Group Partnership Ltd