Baked Plaice with Cider and Mussel Sauce

cook 20 mins
  • 25 g (1 oz) butter, plus extra for greasing
  • 2 plaice fillets, about 200 g (7 oz) each, halved
  • 200 ml (7 fl oz) dry cider
  • 1 shallot, finely chopped
  • 500 g (1 lb) cleaned live mussels
  • 4 tablespoons crème fraîche
  • handful of flat leaf parsley, chopped
  • salt
  • Rub a little butter over the inside of a baking dish, then place the fish fillets in the dish and season with salt. Dot over about half the butter, then pour over a couple of tablespoons of the cider. Cover loosely with a sheet of nonstick baking paper, then place in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just cooked through.
  • Meanwhile, heat the remaining butter in a large saucepan. Add the shallot and cook for 3–5 minutes until softened, then add the mussels and remaining cider. Cover the pan and cook for 5 minutes, or until the mussels have opened. Discard any that remain closed. Stir in the crème fraîche and parsley.
  • Place the fish on serving plates and spoon over the mussels and sauce to serve.
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