Mediterranean plaice rolls







Cook Time

35-40 Min


  • 75g/3oz butter, plus extra for greasing
  • 4 plaice fillets, about 225g/8oz each, skinned
  • 1 small onion, chopped
  • 1 celery stick, finely chopped
  • 100g/4oz fresh white breadcrumbs
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted
  • 4 pieces sun-dried tomatoes in oil, drained and chopped
  • 50g/2oz canned anchovy fillets, drained and chopped
  • freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease an ovenproof dish with a little butter.
  • Cut the plaice fillets in half lengthways to make 8 smaller fillets. Melt the butter in a pan, and add the onion and celery. Cover and sweat for 15 minutes, until soft. Do not allow to brown.
  • Combine the breadcrumbs, parsley, pine nuts, sun-dried tomatoes and anchovies. Stir in the softened vegetables with the buttery juices and season with pepper.
  • Divide the stuffing into eight portions. Taking one portion at a time, form the stuffing into balls, then roll up each one inside a plaice fillet. Secure each roll with a cocktail stick.
  • Put the rolled-up fillets in the ovenproof dish. Bake for about 20 minutes until the fish flakes easily when tested with a fork. Remove the cocktail sticks, then serve the hot plaice rolls with a little of the cooking juices drizzled over.
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