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Plaice with Mushrooms

ingredients

serves 4
4 x 150 g (5 1/2 oz) white-skinned plaice fillets
2 tbsp lime juice
celery salt and pepper
90 g (3 oz) 1/3 cup low-fat spread
300 g (10 1/2 oz) 2 1/2 cups mixed small mushrooms such as button, oyster, shiitake, chanterelle or morel, sliced or quartered
4 tomatoes, skinned, seeded and chopped
basil leaves, to garnish
mixed salad, to serve

method

1. Line a grill (broiler) rack with baking parchment and place the fish on top.

2. Sprinkle over the lime juice and season with celery salt and pepper.

3. Place under a preheated moderate grill (broiler) and cook for 7-8 minutes without turning, until just cooked. Keep warm.

4. Meanwhile, gently melt the low fat spread in a non-stick frying pan (skillet), add the mushrooms and fry for 4 - 5 minutes over a low heat until cooked through.

5. Gently heat the tomatoes in a small saucepan.

6. Spoon the mushrooms, with any pan juices, and the tomatoes over the plaice.

7. Garnish the grilled (broiled) plaice with the basil leaves and serve with a mixed salad.

Mushrooms are ideal in a low-fat diet, as they are packed full of flavour and contain no fat.
More 'meaty' types of mushroom, such as chestnut (crimini), will take slightly longer to cook.

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