recipe for Country Thyme Plaice comes from Seafish -
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 Country Thyme Plaice
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
to make Country Thyme Plaice
the oven to 190°C / 375°F / Gas Mark 5.
the filling: cook the rice in salted, boiling water,
the butter or margarine in a pan and cook the onion,
bacon and mushrooms for 2 - 3 minutes.
in the rice, sweetcorn, thyme and seasoning.
the fillets onto a board, skinned side up, spoon the
filling equally over the fillets and fold in half.
the fish in an ovenproof dish and dot with butter
or margarine; spoon over any remaining filling and
sprinkle with lemon juice.
and bake for 15 - 20 minutes and serve with a salad
or baked potato.
with the permission of Seafish - www.seafish.org