Plaice fillets with mushroom stuffing

Plaice fillets with mushroom stuffing

Earthy, rich mushrooms add extra depth to the delicate favour of the plaice.

By , 21 September 2015
Plaice fillets with mushroom stuffing
  • Ready in: 50 mins
  • Serves: 8
  • Price: £1.59 per serving
Nutritional Info
Each 112g serving contains
  • Fat 5.4
  • Sat Fat 1.6
  • Sugar 0.4
  • Salt 0.22
  • Cals 104
of your reference intake.
Typical energy values per 100g: 388kJ/93kcal.
  • 1 tbsp olive oil, plus extra for greasing
  • 2 shallots, finely chopped
  • 15g butter
  • 250g chestnut mushrooms, finely chopped
  • 1 tbsp finely chopped thyme leaves
  • 1 tbsp finely chopped parsley
  • 2 whole plaice (or 8 fillets)
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a shallow ovenproof dish.

  • Cook the shallots in the oil and butter for 2-3 minutes, until soft. Add the mushrooms and cook for 2 minutes, until they shrink and the juices start to run out. Continue to cook, stirring often, until the juices have evaporated - this will take about 6-8 minutes.

  • Tip into a bowl, add the thyme and parsley, then season. Leave to cool.

  • If you're using whole plaice, fillet the fish, then remove the skin. If using pre-filleted fish, just remove the skin.

  • Divide the stuffing into 8 portions. Put a portion on top of the skinned side of each fillet. Fold over twice and tie with string.

  • Put in the greased ovenproof dish and brush lightly with oil. Cook in the oven for 18-20 minutes, or until the fish flakes easily.