Plaice is a common name used for a group of flatfish. There are four species in the group, the European, American, Alaskan and scale-eye plaice. Commercially the most important plaice is the European plaice. This is the principal commercial flatfish in Europe. And the European plaice is the one I used in this nice pan and oven dish.It has just a bit more work and preparation to it than baking the plaice in butter. But you’ll have a more beautiful dish with these tasteful fish and the vegetables are done with the plaice. Just serve up with fries or potato chips
Ingredients
2 fresh plaice
1 tomato
1 onion
1 bell pepper
5 champignons
1/2 cup of flour
1/2 lemon
3 cloves of garlic
A few leaves of fresh herbs; coriander, parsley, basil
1/2 cup of olive oil and a stick of butter
Salt and pepper
Method
1. Cut the tomato, union and champignons in slices. And cut the garlic cloves in half.
2. Clean the plaice under cold water. Take good care in cleaning the inside. Make sure there is no blood on the backspine as this will make the fish taste bitter. Dry the fish with a piece of cloth.
3. Pre-heat the oven, with the oven dish in it, at 180 degrees celcius.
4. Salt and pepper the plaice, rub it on and in the plaice.
5. Flour the plaice good
6. Put the olive oil and the stick of butter in a pan and heat up real good ad the plaice and bake them short on both sides. Just to give them a crispy skin. If they stick to the pan just wait a bit before turning them, maybe lower the heat a bit. We want the skin on the fish and not in the pan.
7. Place the plaice in the oven dish and add the vegetables and herbs. Squeeze half of the lemon over it all. Now pour all the oil from the pan over it.
8. Place the dish in the oven at 180 degrees Celsius and let it bake for 20 minutes.
9. Serve with fries or potato chips.
Recipe by Chef Mess @ http://hungercures.com/ How he likes fish!
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