Feta Stuffed Plaice

Serves 4
Preparation time 20 minutes
Cooking time 40 minutes


2 tablespoons chopped mint
2 tablespoons chopped oregano
25 g (1 oz) Parma ham, finely chopped
2 garlic cloves, finely chopped
4 spring onions, finely chopped
200 g (7 oz) reduced-fat feta cheese
8 plaice fillets, skinned
300 g (10 oz) courgettes, sliced
4 tablespoons garlic-infused olive oil
8 flat mushrooms
150 g (5 oz) baby plum tomatoes, halved
1 tablespoon capers, rinsed and drained
salt and pepper

Feta Stuffed Plaice

Put the mint, oregano, ham, garlic and spring onions in a bowl. Crumble in the
feta cheese, season with plenty of pepper and mix together well.

Put the fish fillets, skin side up, on a clean work surface and press the feta
mixture down the centres. Roll up loosely and secure with wooden cocktail

Scatter the courgettes into a shallow, ovenproof dish and drizzle with 1
tablespoon of the oil. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for
15 minutes. Add the plaice fillets to the dish. Tuck the mushrooms, tomatoes and
capers around the fish and season lightly with salt and pepper. Drizzle with the
remaining oil.

Return to the oven for a further 25 minutes or until the fish is cooked through.
Serve with tomato and garlic bread (see below)

For tomato & garlic bread, to serve as an accompaniment, mix together 75 g (3
oz) softened butter, 2 crushed garlic cloves, 3 tablespoons sun-dried tomato paste
and a little salt and pepper. Make vertical cuts 2.5 cm (1 inch) apart through a
ciabatta loaf, cutting not quite through the base. Push the garlic and tomato paste
mixture into the cuts. Wrap in foil and bake in the oven on the tray beneath the
fish for 15 minutes, then open up the foil and return the bread to the oven for 10



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