Plaice Baked with Garlic and Tomatoes

An unusual and tasty way of cooking plaice , Plaice Baked with Garlic and Tomatoes is easy to make. It requires no accompaniments except some good French bread and a chilled white Provengal wine.

1 tablespoon butter

4 oz. dry breadcrumbs

2 tablespoons finely chopped fresh parsley

2 large garlic cloves, crushed finely grated rind of

1 lemon

2½ teaspoons salt

2 teaspoon black pepper

1 egg, lightly beaten with

1 tablespoons milk

4 large plaice , filleted

3 tablespoons olive oil

2 medium-sized onions, sliced and pushed out into rings

2 large green peppers, white pith removed, seeded and sliced 4 large tomatoes, blanched, peeled and cut into thick slices 12 large black olives, stoned and halved 2 fl. oz. melted butter

Preheat the oven to very hot 450°F (Gas Mark 8, 2303C). Generously grease a large baking dish with the butter. Set aside.

On a large plate, combine the bread-crumbs, parsley, garlic, lemon rind, 2 teaspoons of the salt and half of the pepper together. Put the egg and milk mixture on another plate.

Dip the fish fillets, first in the egg and milk mixture and then in the breadcrumb mixture, coating the fillets well.

Place the fillets in the baking dish, in one layer. (Use two baking dishes if necessary.) Set aside.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and peppers and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the tomatoes, the remaining salt and pepper and the olives. Reduce the heat to low and cook, stirring occasionally, for 15 minutes or until the mixture has thickened.

Serve Plaice Baked with Mushrooms with vegetables and some well-chilled white wine for supper.

Meanwhile, sprinkle a little of the melted butter over the fish. Put the baking dish in the upper part of the oven and bake the fish, basting occasionally with the remaining melted butter, for 12 to 15 minutes or until the fish flakes easily when tested with a fork.

Remove the baking dish from the oven. Using a fish slice or spatula, carefully transfer the fillets to a warmed serving dish. Arrange the fillets in a circle.

Remove the frying-pan from the heat and pile the tomato mixture in the middle of the fillets. Serve immediately.

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