Lovage Crusted Plaice on the Bone
Perfectly roasted plaice with a zesty lovage and parsley herb crust, served with buttery greens and fresh watercress. Light, fresh, and tasty!
Ingredients
- 1 large bunch of lovage
- 50g Parmesan
- 1 thick slice of bread
- 1 large bunch of parsley
- 50g full-fat cream cheese
- 1 lemon, juice and zest
- 1 large plaice, filleted
- 50g melted butter
To serve
- Green beans, sugar snap peas and cavolo nero
- 25g butter
- Lemon wedges
- Watercress
Method
- Pre heat the oven to 180°C
- To prep the fish, use scissors to remove the outer fins, cut off the head an follow the line on the top of the fish to cut through using a sharp knife and hammer. Place onto a greased lined baking sheet.
- In a large food processor blitz the herbs until smooth. Add the bread and blitz.
- Season the mixture, add in the lemon zest and squeeze in ½ the juice and then finish with the cream cheese and bring together.
- Spoon onto a sheet of greaseproof paper, cover in cling film and roll out to 2 mm thick. Cut in half lengthways and then pop on top of the fish.
- Remove the paper gently then cover in cling again and smooth down over the fish, remove the cling film and then place the fish in the oven to roast for 5 to 6 minutes.
- Cook the veg in butter and water and serve with the fish. Brush the fish with butter garnish with lemon wedges and waterc
Ingredients
- 1 large bunch of lovage
- 50g Parmesan
- 1 thick slice of bread
- 1 large bunch of parsley
- 50g full-fat cream cheese
- 1 lemon, juice and zest
- 1 large plaice, filleted
- 50g melted butter
To serve
- Green beans, sugar snap peas and cavolo nero
- 25g butter
- Lemon wedges
- Watercress
Method
- Pre heat the oven to 180°C
- To prep the fish, use scissors to remove the outer fins, cut off the head an follow the line on the top of the fish to cut through using a sharp knife and hammer. Place onto a greased lined baking sheet.
- In a large food processor blitz the herbs until smooth. Add the bread and blitz.
- Season the mixture, add in the lemon zest and squeeze in ½ the juice and then finish with the cream cheese and bring together.
- Spoon onto a sheet of greaseproof paper, cover in cling film and roll out to 2 mm thick. Cut in half lengthways and then pop on top of the fish.
- Remove the paper gently then cover in cling again and smooth down over the fish, remove the cling film and then place the fish in the oven to roast for 5 to 6 minutes.
- Cook the veg in butter and water and serve with the fish. Brush the fish with butter garnish with lemon wedges and waterc
