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Ingredients
- 75g/3oz butter, plus extra for greasing
- 4 plaice fillets, about 225g/8oz each, skinned
- 1 small onion, chopped
- 1 celery stick, finely chopped
- 100g/4oz fresh white breadcrumbs
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons pine nuts, toasted
- 4 pieces sun-dried tomatoes in oil, drained and chopped
- 50g/2oz canned anchovy fillets, drained and
- chopped freshly ground black pepper
Instructions
- Preheat the oven to 180°C/350°F/Gas mark 4. Grease an ovenproof
dish with a little butter. - Cut the plaice fillets in half lengthways to make 8 smaller fillets. Melt the
butter in a pan, and add the onion and celery. Cover and sweat for
15 minutes, until soft. Do not allow to brown. - Combine the breadcrumbs, parsley, pine nuts, sun-dried tomatoes and
anchovies. Stir in the softened vegetables with the buttery juices and
season with pepper. - Divide the stuffing into eight portions. Taking one portion at a time, form
the stuffing into balls, then roll up each one inside a plaice fillet. Secure
each roll with a cocktail stick. - Put the rolled-up fillets in the ovenproof dish. Bake for about 20 minutes
until the fish flakes easily when tested with a fork. Remove the cocktail
sticks, then serve the hot plaice rolls with a little of the cooking juices
drizzled over
