Special Diet

Baked Plaice with Mushrooms and Hazelnuts

cook 30 mins
  • 2 tablespoons rapeseed oil
  • 75 g (3 oz) chestnut mushrooms, chopped
  • 75 g (3 oz) roasted chopped hazelnuts
  • 1/2 tablespoon chopped parsley
  • 4 plaice fillets, skinned
  • 4 tablespoons white wine
  • 25 g (1 oz) butter
  • 400 g (13 oz) new potatoes, halved
  • 1 tablespoon chopped mint
  • 4 Little Gem lettuces, quartered
  • pepper
  • Heat 1 tablespoon of the oil in a frying pan, add the mushrooms and cook for 5 minutes until softened. Stir in the hazelnuts, then remove from the heat and stir in the parsley.
  • Lay the plaice fillets on a clean surface and divide the mushroom mixture between them, then roll up to enclose the stuffing. Place each fillet on a piece of foil large enough to enclose it, sprinkle with the white wine, season with pepper, add a knob of butter and wrap well. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until cooked through.
  • Heat the remaining oil in a frying pan, add the lettuce and fry for 2–3 minutes on each side.
  • Meanwhile, cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain and season, then add the mint and lightly crush with a fork. Serve the potatoes topped with the lettuce and plaice parcels.
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