Plaice With Vegetables Provençale

Serves 4
Preparation time 15 minutes
Cooking time 45–50 minutes


2 courgettes, sliced
1 aubergine, sliced
4 tomatoes, quartered
1 onion, thickly sliced
1 large red pepper, cored, deseeded and sliced
3 garlic cloves, sliced
1 small bunch of basil, chopped, plus extra shredded leaves to garnish
1 tablespoon chopped thyme
3 tablespoons chopped parsley
olive oil spray
3 tablespoons plain flour
4 plaice fillets, about 150 g (5 oz) each
1½ tablespoons olive oil
salt and pepper

Plaice With Vegetables Provençale

Mix all the vegetables and the chopped herbs in a large roasting tin and season
with salt and pepper. Spray with a little olive oil and place in a preheated oven,
180°C (350°F), Gas Mark 4, for 40–45 minutes or until the vegetables are

Put the flour on a plate and season with salt and pepper, then dust the plaice
fillets in the flour. Heat the oil in a large, nonstick frying pan over a medium
heat, add the fish, skin side down, and fry for 2–3 minutes, then turn the fish
over using a fish slice and cook for a further 2–3 minutes or until golden. The
flesh should be white and flake easily when pressed in the centre with a knife.

Spoon the vegetables on to serving plates and top with the plaice fillets. Serve
immediately, garnished with the shredded basil.

For vegetable provençale bake, slice all the vegetables and arrange in a shallow ovenproof dish. Season with salt and pepper, drizzle with the olive oil and pour over 500 ml (17 fl oz) passata. Sprinkle with the chopped herbs and 2
tablespoons grated Parmesan cheese. Place in the preheated oven for 45 minutes
or until the vegetables are tender. Serve with a green salad and crusty bread.

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