A delicious main meal, Plaice Baked with Sour Cream and Peppers may be served with cauliflower and boiled new potatoes for an informal lunch or dinner.
4 oz. plus
1 teaspoon butter
2 oz. seasoned flour, made with
2 oz. flour,
½ teaspoon salt,
½ teaspoon black pepper,
1 teaspoon cayenne pepper and
1 teaspoon dried chervil
2 lb. plaice fillets
2 tablespoons lemon juice
1 small green pepper, white pith removed, seeded and chopped
1 small red pepper, white pith removed, seeded and chopped
3 shallots, finely chopped
10 fl. oz. sour cream
2 teaspoons paprika
1 oz. dry white breadcrumbs mixed with
1 oz. Cheddar cheese, finely grated
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Grease a medium-sized, oblong baking dish with the teaspoon of butter and set it aside.
Place the seasoned flour on a large plate. Dip the fish fillets in it, one by one, coating them thoroughly and shaking off any excess flour.
In a large, heavy frying-pan, melt half of the remaining butter over moderate heat. When the foam subsides, add the fish fillets and cook them for 2 minutes on each side. With a fish slice or spatula remove the fish fillets from the pan and arrange them in the prepared baking dish.
Sprinkle over the lemon juice. Add the remaining butter to the pan. When the foam subsides, add the peppers and shallots and cook them, stirring occasionally, for 3 to 4 minutes, or until the shallots are soft and translucent but not brown.
Remove the pan from the heat. With a slotted spoon, transfer the vegetables to the baking dish and spread them over the fish. In a small mixing bowl, combine the Plaice Indonesian-Style may be served with rice, shrimp crisps and a Sambalfor an exotic meal. sour cream with the paprika. Spread the mixture over the fish fillets. Sprinkle over the cheese and breadcrumb mixture.
Place the dish in the centre of the oven and bake for 25 to 30 minutes or until the fish flesh flakes easily when tested with a fork, and the top is lightly browned.
Remove the dish from the oven and serve immediately, straight from the dish.