1 lb (450 g) plaice, filleted and skinned
juice of 1 lemon
298 g (10 1/2 oz) canned condensed tomato soup
juice of 1 lemon
298 g (10 1/2 oz) canned condensed tomato soup
to garnish
chopped parsley
lemon butterflies
red pepper rings
lemon butterflies
red pepper rings
for the stuffing
2 oz (50 g) margarine
1/2 small onion, chopped
6 tablespoons fresh breadcrumbs
salt and pepper
1 tablespoon chopped parsley
pinch of paprika
1/2 small onion, chopped
6 tablespoons fresh breadcrumbs
salt and pepper
1 tablespoon chopped parsley
pinch of paprika
method
1. First make the stuffing. Melt the margarine in a frying pan and fry the onion until softened.
2. Remove from the heat and stir in the remaining stuffing ingredients.
3. Sprinkle the plaice fillets with lemon juice and put them in a baking dish, alternating with stuffing.
4. Pour the soup around the fish and cover the dish.
5. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes.
6. Garnish with parsley, lemon butterflies and red pepper rings.
2. Remove from the heat and stir in the remaining stuffing ingredients.
3. Sprinkle the plaice fillets with lemon juice and put them in a baking dish, alternating with stuffing.
4. Pour the soup around the fish and cover the dish.
5. Bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 45 minutes.
6. Garnish with parsley, lemon butterflies and red pepper rings.
serving amount
serves 2
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