Plaice with Orange and Lemon Sauce recipe
information
Preparation time : 30 minutes,
Cooking time : 20 minutes,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 280
ingredients
Orange and lemon sauce gives a tangy taste to a light dish of herb-stuffed plaice that is served with spinach.
4 large or 8 small plaice fillets
2 oz (50 g) flaked almonds
1 orange
1 lemon
1 medium egg
3 oz (75 g) granary or wholemeal breadcrumbs
4 tablespoons chopped fresh herbs
Salt and freshly ground black pepper
1 large glass dry white wine
1/2 oz (15 g) butter
2 oz (50 g) flaked almonds
1 orange
1 lemon
1 medium egg
3 oz (75 g) granary or wholemeal breadcrumbs
4 tablespoons chopped fresh herbs
Salt and freshly ground black pepper
1 large glass dry white wine
1/2 oz (15 g) butter
method
1. Skin the fish fillets. If using 4 large fillets, cut each one in half lengthways to make 8 fillets. Wash, pat dry, and set aside.
2. Spread the almonds out on a baking sheet and cook them in the oven for 6-8 minutes - checking them regularly as they burn easily - until they are a pale biscuit colour. Remove and chop the almonds, then set them aside.
3. To make the stuffing, finely grate the rinds and squeeze the juice of the orange and lemon. Beat the egg in a bowl. Reserving a little orange rind for garnish, add the remaining rinds to the bowl, along with 1 tablespoon of the orange juice, the almonds, breadcrumbs, and half of the chopped herbs. Season and stir well until evenly mixed, adding a little more orange juice if the stuffing is dry.
4. Spread out 8 fish fillets, skin side up, on a work surface. Place an equal amount of stuffing along the centre of each fillet, then roll up each fillet around its stuffing and secure with wooden cocktail sticks.
5. Place the rolled fillets upright in a baking dish. Pour the lemon juice, any remaining orange juice and the wine over the fillets, and season. Cover and bake for 15 minutes, or until the fish is just opaque.
6. Remove the cooked plaice rolls, and drain the cooking liquid into a saucepan. Carefully remove the cocktail sticks, keeping the fish in the baking dish.Cover again and return to the warm oven.
7. Boil the cooking liquid for 5 minutes, or until reduced by a third. Remove from the heat, stir in the butter and remaining chopped herbs, and season.
8. Arrange the fillets on dinner plates, and spoon over the sauce. Garnish with the orange rind and serve immediately.
2. Spread the almonds out on a baking sheet and cook them in the oven for 6-8 minutes - checking them regularly as they burn easily - until they are a pale biscuit colour. Remove and chop the almonds, then set them aside.
3. To make the stuffing, finely grate the rinds and squeeze the juice of the orange and lemon. Beat the egg in a bowl. Reserving a little orange rind for garnish, add the remaining rinds to the bowl, along with 1 tablespoon of the orange juice, the almonds, breadcrumbs, and half of the chopped herbs. Season and stir well until evenly mixed, adding a little more orange juice if the stuffing is dry.
4. Spread out 8 fish fillets, skin side up, on a work surface. Place an equal amount of stuffing along the centre of each fillet, then roll up each fillet around its stuffing and secure with wooden cocktail sticks.
5. Place the rolled fillets upright in a baking dish. Pour the lemon juice, any remaining orange juice and the wine over the fillets, and season. Cover and bake for 15 minutes, or until the fish is just opaque.
6. Remove the cooked plaice rolls, and drain the cooking liquid into a saucepan. Carefully remove the cocktail sticks, keeping the fish in the baking dish.Cover again and return to the warm oven.
7. Boil the cooking liquid for 5 minutes, or until reduced by a third. Remove from the heat, stir in the butter and remaining chopped herbs, and season.
8. Arrange the fillets on dinner plates, and spoon over the sauce. Garnish with the orange rind and serve immediately.
serving amount
serves 4
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