Plaice fillets with mushroom stuffing
- 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.