4 plaice fillets
2 tablespoons chopped shallots
1 lemon slice
1 teaspoon capers
4 button mushrooms
salt and pepper
1 1/4 cup (1/2 pint) 300 ml mixed white wine and tomato juice
2 tablespoons chopped shallots
1 lemon slice
1 teaspoon capers
4 button mushrooms
salt and pepper
1 1/4 cup (1/2 pint) 300 ml mixed white wine and tomato juice
method
1. Roll the fillets loosely, tail first, skin side inside, and arrange them in a buttered baking dish.
2. Open them slightly so there is a cavity in the centre of each roll.
3. Mince together the shallots and lemon and mix with the capers.
4. Fill the cavities in the fish rolls with this mixture and stopper each with a mushroom.
5. Sprinkle with salt and pepper and pour around the wine and tomato juice.
6. Cover the dish and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 minutes or until the fish will flake easily.
2. Open them slightly so there is a cavity in the centre of each roll.
3. Mince together the shallots and lemon and mix with the capers.
4. Fill the cavities in the fish rolls with this mixture and stopper each with a mushroom.
5. Sprinkle with salt and pepper and pour around the wine and tomato juice.
6. Cover the dish and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 20 minutes or until the fish will flake easily.
serving amount
serves 2
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