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Oven-baked plaice with a Parmesan crust

This works superbly well with plaice fillets, but sole would be excellent, or thicker fish fillets such as cod or haddock, in which case allow 5 minutes’ extra cooking time. A green salad with a lemony dressing would be a good accompaniment.

 
 
 Oven-baked plaice with a Parmesan crust

  Serves 4 as a starter or 2 as a main course

Ingredients
 2 x 260–300g packets plaice fillets (4 fillets)
 75g freshly grated Parmigiano Reggiano
 75g Cooks’ Ingredients breadcrumbs
 1 x 25g pack Cooks’ Ingredients curly parsley
 50g melted butter, plus some extra
 seasoning
For the tartare sauce
 1 heaped tablespoon fresh Delouis mayonnaise
 chopped parsley, from above
 ¾ tablespoon capers in vinegar, drained and patted dry
 3 large cornichons, drained
 ¾ tablespoon lemon juice
 freshly milled black pepper
To serve
 lemon wedges
 Preheat the oven to 230ºC, gas mark 8
Oven temperatures and Conversions
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Equipment

You will need a large baking tray and some kitchen foil.

This recipe is adapted from Delia's Summer Collection

Method

First of all prepare the baking tray by lining it with foil and brushing the foil generously with melted butter. Now wipe the fish with kitchen paper, then lay the fillets on the foil (skin side down) and season them.

Next chop the parsley leaves in a mini-chopper, then tip it into a bowl (take out 1 heaped teaspoon for the tartare sauce). Then add the parmesan, breadcrumbs and melted butter to the chopped parsley, together with some seasoning and give it a good stir.

Now spread the crumb mixture over the fish fillets, drizzle with a little more melted butter and then place the baking tray on a high shelf in the oven for 7–8 minutes, or until the crumbs have turned a golden brown.

Meanwhile, without washing out the mini-chopper bowl, make the tartare sauce. Simply put all the sauce ingredients except the parsley into the mini-chopper and carefully pulse chop until the cornichons are chunky and not too small, then tip it into a bowl and stir in the reserved parsley.

Serve the fish on to warmed plates, with lemon wedges to squeeze over, and the tartare sauce.

Nutrition 418kcals/15.0g carbohydrate/1.3g sugars/25.5g fat/12.1g saturated fat/1.8g salt per serving for 4

 

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