Mushroom stuffed plaice recipe
information
Preparation time: 35 minutes,
Cooking time: 35-40 minutes,
Oven temperature: 200 °C, 400 °F, gas 6,
Calories: 493 per portion
ingredients
4 whole plaice, cleaned
1 tablespoon oil
1 onion, finely chopped
1 garlic clove, crushed
75 g (3 oz) fresh brown breadcrumbs
100 g (4 oz) mushrooms, finely chopped
1 tomato, peeled and chopped
1 teaspoon chopped marjoram
2 teaspoons chopped parsley
dash of Worcestershire sauce
watercress sprigs, to garnish
1 tablespoon oil
1 onion, finely chopped
1 garlic clove, crushed
75 g (3 oz) fresh brown breadcrumbs
100 g (4 oz) mushrooms, finely chopped
1 tomato, peeled and chopped
1 teaspoon chopped marjoram
2 teaspoons chopped parsley
dash of Worcestershire sauce
watercress sprigs, to garnish
method
1. Prepare the fish. Heat the oil in a pan, add the onion, garlic and breadcrumbs and fry until the breadcrumbs are crisp.
Stir in the remaining ingredients and saute for 2 minutes. Divide the filling between the prepared pockets in the fish.
2. Place the fish in a buttered ovenproof dish and cover with foil. Cook in the oven for 20-30 minutes. Garnish with the watercress and serve immediately with grilled tomatoes and mushrooms.
White side uppermost, make an incision down the backbone. On one half, cut two-thirds of the way around to form a pocket. Repeat on the other half.
Stir in the remaining ingredients and saute for 2 minutes. Divide the filling between the prepared pockets in the fish.
2. Place the fish in a buttered ovenproof dish and cover with foil. Cook in the oven for 20-30 minutes. Garnish with the watercress and serve immediately with grilled tomatoes and mushrooms.
White side uppermost, make an incision down the backbone. On one half, cut two-thirds of the way around to form a pocket. Repeat on the other half.
serving amount
serves 4
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