Baked Whole Plaice Recipes

Whole roast plaice recipe delicious. magazine

WebSep 14, 2018 · Method. Heat the oven to 180°C/160°C fan/gas 4. Toss the potatoes in a large roasting tin with a good drizzle of oil and season with …

Rating: 5/5(4)
1. Heat the oven to 180°C/160°C fan/gas 4. Toss the potatoes in a large roasting tin with a good drizzle of oil and season with sea salt and black pepper. Nestle the lemon slices among the potatoes, then roast for 40 minutes, turning halfway through, until golden and crisp.
2. Meanwhile, melt the 75g butter in a sauté pan over a low-medium heat and fry the reserved whole sage leaves until crisp, then drain on kitchen paper and set aside. Gently heat the butter in the pan until it begins to brown and smell nutty (don’t let it burn). Add a little lemon juice (be careful as it may spit), then stir in the anchovies and chopped sage. Cook for another minute or so until the anchovies start to break down and the sage turns crisp, then transfer to a bowl and keep warm. Don’t wash the pan.
3. Once the potatoes are crisp, lay the whole plaice on top and drizzle with a tablespoon of the anchovy butter. Bake for 10-15 minutes until the fish is just cooked. When you insert a small knife, the delicate flesh should be opaque and flaky.
4. Heat a small knob of butter in the sauté pan and add the sea vegetables. Cook, stirring, for 3 minutes until wilted, then season with salt and lemon juice.

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Baked Summer Plaice FODMAP Everyday

WebMar 6, 2019 · Preparation: Preheat the oven to 375°F/190°C . Turn the fish on its side and remove the head. Wash the fish and clean the slit very …

Rating: 3.8/5(4)
1. Preheat the oven to 375°F/190°C .
2. Turn the fish on its side and remove the head. Wash the fish and clean the slit very thoroughly. With a sharp knife, cut through the dark skin right round the fish, just where the “fringe” meets the flesh. Be careful to cut neatly and to cross the side cuts at the tail or it will be difficult to remove the skin later on.
3. Sprinkle the fish with salt and freshly ground pepper. In a shallow baking pan, lay the fish in a generous ¼ inch (6 mm) of water. Bake for 20 to 30 minutes, depending on the size of the fish. The water should have almost evaporated as the fish is cooked. Check to see whether the fish is cooked by lifting the flesh from the bone at the head and it should lift off the bone easily and be white with no trace of pink.
4. Just before serving, make the herb butter: In a saucepan, gently melt the butter, then stir in the freshly chopped herbs.

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