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Recipe for :

Country Thyme Plaice

This recipe for Country Thyme Plaice comes from Seafish - www.seafish.org

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Country Thyme Plaice

4 x 170g (6oz) lemon sole or plaice fillets, skinned
30g (1oz) butter or margarine
1 small onion, chopped
2-3 rashers bacon, chopped
115g (4oz) mushrooms, chopped
55g (2oz) long grain rice, cooked
55g (2oz) sweetcorn
1 x 15ml spoon (1 tablespoon) fresh chopped thyme
salt and black pepper
dash lemon juice

How to make Country Thyme Plaice

  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • For the filling: cook the rice in salted, boiling water, drain.
  • Melt the butter or margarine in a pan and cook the onion, bacon and mushrooms for 2 - 3 minutes.
  • Stir in the rice, sweetcorn, thyme and seasoning.
  • Place the fillets onto a board, skinned side up, spoon the filling equally over the fillets and fold in half.
  • Place the fish in an ovenproof dish and dot with butter or margarine; spoon over any remaining filling and sprinkle with lemon juice.
  • Cover and bake for 15 - 20 minutes and serve with a salad or baked potato.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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