This is a healthy and light dish, so as the weather warms up (we hope) this dish could be ideal for a light alfresco dinner with a glass of wine.
Although flat fish are not as popular as the more common fish like cod, haddock or salmon - plaice is just as diverse to cook with and equally as nutritious!
Once you have tried this recipe you can apply it to any other flat fish like sole or John Dory to explore other flavours.
If you have never used Pasata before I would recommend that you always make sure you have some in your cupboards as it is a fantastic resource to make a `quick and easy' base for any tomato sauce - you can get it at any good supermarket.
Six Fillet of Plaice with Cocote
Ingredients
1 large plaice fillet skinned - per person
1 red pepper - per person
1 yellow pepper - per person
1 green pepper - per person
1/2 aubergine - per person
1 courgette - per person
1 red onion - per person
4 semi dried tomato halves - per person
Picked thyme, olive oil, balsamic picked basil
Tomato sauce
1 banana shallot
2 cloves of garlic
A few sprigs thyme
400g ripe plum tomatoes
250ml Pasata
50ml balsamic
Method
Sweat down shallots with thyme until opaque along with the garlic. Add pasata and chopped plum tomatoes and vinegar and cook for 40 mins.
Blend and pass store until needed.
Prepare your plaice by cutting it in half (length ways) and reserve to one side. Prepare your vegetables. Char peppers until blistered and cut into ¼ and deseed.
Slice aubergine, courgettes, and cut red onion into eight wedges and have the tomatoes ready. Now char grill all the vegetables and reserve to one side. Arrange your vegetables in an oven proof dish add tomato sauce and place the fish on top add olive oil, balsamic and basil.
Place in hot oven for about six minutes when ready remove from oven add extra oil, balsamic and basil place lid on and serve.
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