4 plaice fillets, skinned
1 garlic clove, peeled and crushed
2 oz (50 g) melted butter
1/2 fennel bulb, shredded
4 spring onions, cut into strips
juice of half a lemon
2 tbsp dry white wine
fresh fennel sprigs
1 garlic clove, peeled and crushed
2 oz (50 g) melted butter
1/2 fennel bulb, shredded
4 spring onions, cut into strips
juice of half a lemon
2 tbsp dry white wine
fresh fennel sprigs
method
1. Cut the fillets in half lengthways to make two long strips. Turn over.
2. Blend garlic and melted butter, brush over fish. Place a few strips of fennel and spring onion at one end of each fillet strip.
3. Season with black pepper and a squeeze of lemon juice. Secure each roll with a cocktail stick.
4. Place each in the centre of a 6 inch (15 cm) foil square, draw the sides up.
5. Sprinkle fish with a little wine, top with a fennel sprig and secure parcel.
6. Cook in a moderately hot oven Mark 5 (190°C) 375°F) for 10 minutes
2. Blend garlic and melted butter, brush over fish. Place a few strips of fennel and spring onion at one end of each fillet strip.
3. Season with black pepper and a squeeze of lemon juice. Secure each roll with a cocktail stick.
4. Place each in the centre of a 6 inch (15 cm) foil square, draw the sides up.
5. Sprinkle fish with a little wine, top with a fennel sprig and secure parcel.
6. Cook in a moderately hot oven Mark 5 (190°C) 375°F) for 10 minutes
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
