- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 8 plaice fillets, cut from two plaice, skin on
- black pepper
- 2 tbsp olive oil
- 5 tomatoes, cut into 1cm chunks
- generous pinch saffron, soaked in 100ml white wine for 20 minutes
- 350 ml white wine
- freshly cooked mashed potato, to serve
- 4 tbsp extra virgin olive oil
- 2 handfuls flat leaf parsley
1. Lightly season the plaice fillets with salt and freshly ground pepper. Roll up each fillet, then secure with a toothpick.
2. Heat a large, deep, heavy-based frying pan, big enough to hold all the fish comfortably, or heat up two smaller ones. Add the oil to the pan and when the oil is hot add the fillets and fry for 1-2 minutes ever so slightly browning it.
3. Carefully turn the fillets over onto their side, and add the tomatoes, saffron and its soaking juice and white wine. Increase the heat to high and cover the pan tightly with a lid or a piece of foil.
4. Cook for 3 minutes until the plaice fillets are cooked through.
5. Carefully remove the plaice fillets. Place two fillets each on a portion of warm mashed potato and keep warm.
6. Keep the tomato sauce boiling and add the extra-virgin olive oil and parsley. Cook briskly for 1-2 minutes until the sauce reduces and thickens. Pour the tomato sauce over the plaice fillets and serve at once.
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