• Put the fillets on a board, skinned side uppermost. Mix together the breadcrumbs, lemon rind and juice, dill, cream cheese, salt and pepper. Mix in enough egg to make a soft consistency.
• Place a spoonful of the stuffing on to each fillet and roll up. Place in an ovenproof dish and cover with greased foil. Bake in a moderate oven for 20-25 minutes.
• To make the sauce, melt the butter or margarine over a gentle heat, add the flour, then gradually add the milk and wine and bring the sauce to the boil, stirring continuously.
• Reduce the heat and simmer gently for 2 minutes. Season to taste and pour over the stuffed plaice fillets.
• Garnish with fresh dill and lemon twists and serve immediately.

Cook's Tip

• To make lemon twists, thinly slice a lemon and cut a slit in to the centre of each slice. Twist the slices from the cuts.