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Baked Summer Plaice

 

-4 Servings
-Prep Time:10 minutes
-Cook Time:35 minutes
-Total Time:45 minutes 

 

p98-cropped-Baked-Summer-Plaice-with-herb-butter

For the Herb Butter:

  •  50g to 113g of  salted butter
  • 4 teaspoons mixed finely chopped fresh flat-leaf parsley, chives, fennel, and thyme leaves

Baked Summer Plaice

  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.
  5. To serve, grasp the skin near the tail of the fish and pull it off gently (the skin will tear badly if not properly cut as above). Lift the fish onto hot plates and spoon the herb butter evenly over the fish.
  6. Serve immediately with baby potatoes and greens of your choice.