Baked Plaice And Oranges
1/2 stick (2 oz) 50 g butter
900 g (2 Ib) plaice fillets
grated rind and juice of 1 lemon
salt and freshly ground black pepper
2 oranges, peeled and sliced
Watercress (salad cress) sprigs to garnish
cayenne
1/2 stick (2 oz) 50 g butter
900 g (2 Ib) plaice fillets
grated rind and juice of 1 lemon
salt and freshly ground black pepper
2 oranges, peeled and sliced
Watercress (salad cress) sprigs to garnish
cayenne
method
1. Lightly butter an ovenproof dish and place the plaice fillets on the bottom.
2. Dot the fillets with the remaining butter and add the grated rind and juice of the lemon, making sure the surface of the fish is well coated.
3. Season with salt and pepper and sprinkle with cayenne.
4. Add the sliced oranges and bake in a moderately hot oven 200°c (400°f) gas 6 for 10 to 15 minutes.
5. Serve with the juices left from baking and garnish with sprigs of watercress.
2. Dot the fillets with the remaining butter and add the grated rind and juice of the lemon, making sure the surface of the fish is well coated.
3. Season with salt and pepper and sprinkle with cayenne.
4. Add the sliced oranges and bake in a moderately hot oven 200°c (400°f) gas 6 for 10 to 15 minutes.
5. Serve with the juices left from baking and garnish with sprigs of watercress.
serving amount
serves 4-6
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