Chorizo-Stuffed Plaice & Tomatoes

prep 20 mins cook 20–25 mins
  • 100 g (3½ oz) chorizo sausage
  • 50 g (2 oz) fresh breadcrumbs
  • 2 tablespoons sun-dried tomato paste
  • 5 tablespoons olive oil
  • 2 large plaice, cut into 8 fillets, pin-boned and skinned
  • 8 small ripe tomatoes or 4 large tomatoes, halved
  • several thyme sprigs
  • splash of white wine
  • salt and pepper

Cut the chorizo into pieces and process in a food processor until it is finely chopped. Alternatively, chop it finely with a knife. Add the breadcrumbs, tomato paste and 1 tablespoon of the oil and blend until combined.

Lay the plaice fillets, skinned-side up, on the work surface. Spread each with a thin layer of the chorizo mixture and roll up, starting from the thick end.

Put the fish in a large, shallow, ovenproof dish and tuck the tomatoes and thyme around the fish. Drizzle with the remaining oil and the wine and season the fish lightly with salt and pepper.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes, or until cooked through.

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