Recipes

Plaice with Salsa

Ingredients

455g (1lb) plaice or lemon sole fillets, fresh or defrosted, skinned
2 x 15ml spoon (2 tablespoons) plain flour
1 x 15ml spoon (1 tablespoon) sesame seeds
3 x 15ml spoon (3 tablespoons) fresh chopped parsley
salt and pepper
2 x 15-30ml (1-2 tablespoons) olive oil

Salsa

1 red pepper
1 yellow pepper
1 large tomato, chopped
1 x 5ml spoon (1 teaspoon) sesame seeds
½ red onion, finely chopped
pinch caster sugar

Preparation

Preheat the grill.
Prepare the salsa: grill the pepper, turning occasionally until blackened. 
Leave to cool and remove the skin.
Cut in half, remove the seeds, core and finely chop.
Mix the remaining salsa ingredients together and set aside.
Combine the flour, sesame seeds, parsley and seasoning together. 
Lay the fillets onto a board, skinned side uppermost and fold in half. 
Coat each fish in the flour mixture.
Heat the oil in a shallow non-stick pan and cook the fish roll for 4-5 minutes, turning occasionally.
Serve with the mashed potatoes and the salsa.

Serves 4

Tip Small whiting fillets may be substituted for flat fish.

Back to Recipes