Cream cheese plaice with pea and lettuce sauce

Simon Rimmer teams plaice with a creamy vegetable sauce
By Simon Rimmer
Cream cheese plaice with pea and lettuce sauce
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pea sauce

  • 4 spring onions, sliced
  • 25 g butter
  • 450 g frozen peas, defrosted
  • 100 g Philadelphia Light cream cheese
  • 125 ml vegetable stock
  • 1 small gem lettuce, shredded
  • 1 tsp caster sugar
  • 1 tbsp mint leaves

For the plaice

  • 8 plaice fillets, skinned and weighing about 100g
  • Juice of a lemons


1. Soften the spring onions in butter for 3-4 minutes in a saucepan. Then tip in the peas and add the Philadelphia to heat through.

2. Add in enough stock to make a creamy sauce.

3. Add the shredded lettuce and sugar and simmer for 3-4 minutes. You might need to add a dash more stock here.

4. While the sauce is cooking, roll up the fillets and secure each one with a cocktail stick. Squeeze the lemon juice over the fillets, and then steam for about 6-8 minutes until tender. (If you dont have a steamer, you can use a colander above a pan of water, covered with a lid.)

5. Remove the fillets from the steamer and serve with the warmed sauce; scatter with mint leaves before serving.

Nutritional Information (Per serving)
Energy 1377KJ/327kcal
Protein 42.3g
Carbohydrate 13.2g
of which Sugars 5.5g
Fat 12.0g
of which Saturated Fat 5.8g
Fibre (Englyst) 6.1g
Sodium* 0.5g
* Equiv as Salt 1.2g

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