Whole baked plaice with smoky onions & tomato salsa
SERVES
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften.
Add the minced garlic and cook for a further minute before adding the smoked paprika and black pepper. Season with sea salt and cook for 1 minute.
Add the apple cider vinegar. Cook for two minutes to deglaze the pan.
Remove from the heat and set aside.
To make the salsa prepare the tomatoes. Cut each in half and using a teaspoon scoop out the seeds and set aside for another use.
Dice the tomatoes and place in a medium mixing bowl. Add the remaining ingredients and combine. Taste to correct the seasoning.
Preheat the oven to 200°C.
Pat the plaice dry using some kitchen paper to remove excess moisture.
Using a pair of sharp scissors, remove the head and the skirt of the fish, carefully working around the frame of the fish.
Using the rapeseed oil, grease a large roasting tray.
Place the smoky onions on the base of the tray; this will act as a trivet preventing the fish from the sticking to the tray
Pour the white wine over the fish, drizzle with rapeseed oil and season with sea salt.
Bake in the oven for 15 minutes or until the fish is cooked through and the thickest part of the fish flakes when pressed with a fork.
Remove from the oven and rest for a couple of minutes before serving with the tomato salsa.
Ingredients
For the plaice:
1x 600-800g whole plaice
2tb golden rapeseed oil
200ml dry white wine
Sea salt
For the onions:
2 tbsp golden rapeseed oil
2 small white onions sliced
2 cloves of garlic sliced
2tsp smoked paprika
¼ tsp black pepper
Sea salt
Pinch of brown sugar
50ml apple cider vinegar
For the salsa:
3 medium tomatoes
1 red onion finely diced
1 clove of garlic minced
1 lime juiced
3 tbsp golden rapeseed oil
1 small bunch coriander chopped
Sea salt
Method
In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften.
Add the minced garlic and cook for a further minute before adding the smoked paprika and black pepper. Season with sea salt and cook for 1 minute.
Add the apple cider vinegar. Cook for two minutes to deglaze the pan.
Remove from the heat and set aside.
To make the salsa prepare the tomatoes. Cut each in half and using a teaspoon scoop out the seeds and set aside for another use.
Dice the tomatoes and place in a medium mixing bowl. Add the remaining ingredients and combine. Taste to correct the seasoning.
Preheat the oven to 200°C.
Pat the plaice dry using some kitchen paper to remove excess moisture.
Using a pair of sharp scissors, remove the head and the skirt of the fish, carefully working around the frame of the fish.
Using the rapeseed oil, grease a large roasting tray.
Place the smoky onions on the base of the tray; this will act as a trivet preventing the fish from the sticking to the tray
Pour the white wine over the fish, drizzle with rapeseed oil and season with sea salt.
Bake in the oven for 15 minutes or until the fish is cooked through and the thickest part of the fish flakes when pressed with a fork.
Remove from the oven and rest for a couple of minutes before serving with the tomato salsa.
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