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If your plaice still has skin on you may wish to remove it. Cut eggs in half, and put one half on each fillet. Sprinkle with salt and pepper, then roll up and put in a fireproof dish.

Alright, don’t linger, let’s practice this stuffed plaice fillets menu with 15 materials which are definitely easy to receive, and we have to process them at the very least through 6 actions. You should devote a while on this, so the resulting food could be perfect.

Composition of stuffed plaice fillets:

1. Prepare stuffing
2. Need 1 tbsp chopped fresh mint leaves
3. Provide 2 of chopped spring onions
4. You need 100 grams of crumbled feta cheese
5. Make ready 1 tbsp of oregano
6. Make ready 25 grams - serrano ham chopped
7. Take for fish
8. You need 3 of plaice fillets
9. Take - side vegetables
10. Need 1 for sliced courgette
11. Make ready 100 grams for mushrooms peeled
12. Require 75 grams of cherry tomatoes
13. Take of seasoning
14. Take 1 - olive oil to taste
15. You need 1 - salt and pepper

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stuffed plaice fillets making:

1. mix all the ingredients for the stuffing un bowl and season with pepper
2. place fish fillets skin side up and press stuffing down the centre. roll up and secure with wooden cocktail sticks or skewers
3. preheat oven to 190C
4. place courgettes in shallow oven proof dish and drizzle with oil. put in oven for 15 minutes.
5. add plaice, mushrooms tomatoes and season with salt pepper and olive oil
6. return to oven for 20 minutes or until fish is cooked.

It makes an excellent coating for all types of fish, and here we've used it, along with garlic, herbs and lemon, to coat plaice fillets. You can also use lemon or Dover sole instead of plaice. + Plaice is delicious grilled, with a little lemon juice. It comes filleted with the light skin on, to hold it together during cooking. Our plaice is demersal otter trawled, and comes from Cornwall/Devon. Learn how to fillet plaice (pocket) in this very useful tutorial.

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