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Plaice Fillets with Lemon and Sage

ingredients

serves 4
4 plaice fillets, skinned
butter
1 2/3 cup (125 g) button mushrooms, thinly sliced
Pinch of salt and freshly ground black pepper
4 sage leaves
1 lemon
1 tablespoon parsley, chopped
1-2 tablespoons dry white wine
1 tablespoon single cream or fromage blanc

method

1. Pre heat the oven to gas mark 5, 375°F (190°C).

2. Wash the fish fillets and pat dry with kitchen paper.

3. Lightly butter a shallow baking dish and lay the mushrooms over the base, seasoning lightly.

4. Fold the fish fillets in half, tuck a broken sage leaf into the fold of each one and arrange them on top of the mushrooms.

5. Cut the lemon in half. Squeeze the juice from one half over the fillets and mushrooms.

6. Shake a grinding of pepper over each fillet, top with a nut of butter and a slice from the remaining lemon half and sprinkle parsley over the whole dish.

7. Add the wine and bake in the oven for 15 minutes, or until the fish is just cooked.

8. Lift the fillets on to warmed plates. Stir the cream or fromage blanc into the hot juices and mushrooms, spoon over the fish and serve.

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