Was the right Plaice to go.

[Nasher]

Nice

[willk]

Originally Posted by Hightower

Hopfully tomorrows plaice will be big enough to take some fillets from.

If so:

1.5 lbs Plaice Fillets
1/2 oz Butter
5 oz Cherry Tomatoes
7 fl/oz Creme fraiche
6-8 Fresh Basil leaves
4 oz Freshly grated Parmesan (looks like a lot, don't panic)
Salt & Pepper to season
_____________________

Heat oven to 220C (425F) Gas Mark 7
Season fish, grease a long baking dish with half the butter - place fillets in a single snug layer
Toss the rest of the butter around the fish
Space the whole tomatoes over them
Spread the Creme Fraiche over and around the fish, covering evenly.
Scatter the chopped basil and sprinkle the parmesan over the top.

Bake for about 15 minutes.

The real secret here is not to overcook the fish! It's best to wig them out early and prise up a fillet to check, they are best as they turn from jelly-like to opaque white flesh. They cook quickly so if they are a bit earlyish, they will finish off while you look for the plates.

This is a most surprising dish - the acid in the tomatoes seems to neutralise the dairy products. It's very fishy, in a good way. I find a nice Sauvignon blanc seems to go well....

[Bigmuz7]

Originally Posted by willk

If so:

1.5 lbs Plaice Fillets
1/2 oz Butter
5 oz Cherry Tomatoes
7 fl/oz Creme fraiche
6-8 Fresh Basil leaves
4 oz Freshly grated Parmesan (looks like as lot, don't panic)
Salt & Pepper to season
_____________________

Heat oven to 220C (425F) Gas Mark 7
Season fish, grease a long baking dish with half the butter - place fillets in a single snug layer
Toss the rest of the butter around the fish
Space the whole tomatoes over them
Spread the Creme Fraiche over and around the fish, covering evenly.
Scatter the chopped basil and sprinkle the parmesan over the top.

Bake for about 15 minutes.

The real secret here is not to overcook the fish! It's best to wig them out early and prise up a fillet to check, they are best as they turn from jelly-like to opaque white flesh. They cook quickly so if they are a bit earlyish, they will finish off while you look for the plates.

This is a most surprising dish - the acid in the tomatoes seems to neutralise the dairy products. It's very fishy, in a good way. I find a nice Sauvignon blanc seems to go well....

I'm salivating at the thought of that 'un we eat fish 2 to 3 times a week to try and keep a balanced diet and all that bollox, but I gonna give that one a go willk cheers

Perhaps we should pump John for yet another sub thread on Ribnet recipes . ....... doh only kidding John .. do not .. I repeat do not beat the misses .. It was a joke .....

[Hightower]

Originally Posted by willk

If so:

1.5 lbs Plaice Fillets
1/2 oz Butter
5 oz Cherry Tomatoes
7 fl/oz Creme fraiche
6-8 Fresh Basil leaves
4 oz Freshly grated Parmesan (looks like a lot, don't panic)
Salt & Pepper to season
_____________________

Heat oven to 220C (425F) Gas Mark 7
Season fish, grease a long baking dish with half the butter - place fillets in a single snug layer
Toss the rest of the butter around the fish
Space the whole tomatoes over them
Spread the Creme Fraiche over and around the fish, covering evenly.
Scatter the chopped basil and sprinkle the parmesan over the top.

Bake for about 15 minutes.

The real secret here is not to overcook the fish! It's best to wig them out early and prise up a fillet to check, they are best as they turn from jelly-like to opaque white flesh. They cook quickly so if they are a bit earlyish, they will finish off while you look for the plates.

This is a most surprising dish - the acid in the tomatoes seems to neutralise the dairy products. It's very fishy, in a good way. I find a nice Sauvignon blanc seems to go well....

Yeh Man! Gotta agree with Bigmuz

Next time however! These have other plans for later today (I promised my Father)