for family meals :
recipe for Fish Florentina comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Fish Florentina
(1lb) lemon sole or plaice fillets, skinned
8 large basil leaves
salt and black pepper
115g (4oz) cooked peeled prawns
1 x 300g tub fresh Florentina sauce (or any other
3 x 15ml spoon (3 tablespoons) fresh breadcrumbs
to make Fish Florentina
the oven to 200°C / 400°F / Gas Mark 6.
the fish onto a chopping board, skinned side up.
the basil leaves in the centre of each fish and roll
into a medium sized ovenproof dish. Season and add
over the sauce and top with the breadcrumbs.
for 25 - 30 minutes. Serve with new potatoes and green
sauce is a rich cheese sauce, containing fresh chopped
with the permission of Seafish - www.seafish.org