Stuffed Plaice with Rice
Stuffing fish sounds like a really delicate and tedious job, but it is so simple and quick. We made a short video last week when test cooking the recipe to show how easy it is.
The mushrooms need to be chopped very fine. A food chopper can be a handy kitchen equipment addition and is perfect for jobs like this.
We have used skinned plaice this time but if you are buying your own ingredients for this recipe in the future then having the skin on is fine, it just doesn’t look quite so attractive.
The lemon is shared with the frittata dish in this week’s recipe bag.
- Preheat the oven to 180C
- Prepare the fish. Clean and very finely chop the mushrooms. Finely chop the onion and 3 tbsp of dill. In a frying pan heat 1 tbsp of olive oil, fry the onion until soft then add the mushrooms and fry for 5 minutes. Remove from the heat, drain the ricotta well and stir into the mushroom mix with 2 tbsp of the chopped dill. Season to taste. Take each fish fillet and spoon some of the filling on the centre, fold over each end to form a roll. Transfer the rolled fillets to an oven dish. Drizzle with olive oil and squeeze over 2 tbsp of lemon juice, season with salt and pepper. Set aside.
- Put the rice on to boil. Bring to the boil a large saucepan of water, add the rice and simmer for 20 minutes.
- Cut the ends off the fennel and remove the outer layer, cut into quarters. Deseed the red pepper and cut into 8 strips. Lay both the fennel and red pepper on a baking tray and drizzle over some olive oil. Season with salt and pepper and roast in the oven for 20 – 25 minutes until they are cooked
- When the vegetables have been in the oven for 5 minutes put in the fish and bake for 20 minutes.
- When the rice is ready drain off the water and mix in 1 tbsp of olive oil and a tbsp of dill, season to taste.
- Serve the fish on top of the rice with the roasted fennel and peppers.