Breadcrumbed plaice with parsley sauce

Method

1. First, make the sauce. In a small pot on medium low heat warm the milk with the bay leaf, garlic and thyme to infuse for 4 minutes.

2. Pass through a sieve and place the warm milk in a jug.

3. Discard the garlic, bay leaf and thyme.

4. Melt the butter over a medium heat in a separate medium-sized heavy-based before adding the flour while mixing with a wooden spoon to form a paste. Cook for two minutes.

5. Add the warmed milk, 100ml at a time, mixing with each addition to prevent lumps from forming. Once all the milk has been added reduce the heat to low and cook for a further five minutes.

6. Season with sea salt, white pepper and finish chopped parsley and lemon juice. Keep warm while preparing the fish.

7. Preheat the oven to 200°C/180°C/gas 6.

8. In a small bowl place the panko breadcrumbs, lemon zest, chopped parsley, freshly cracked black pepper and sea salt. Mix well.

9. Add the rapeseed oil and mix to ensure all the breadcrumbs are well coated.

10. Lightly grease a large tray with vegetable oil.

11. Season the underside of each of the plaice fillets with fine sea salt and lay skin-side up on the tray, allowing for enough space between each fillet.

12. Top each fillet with approximately 1 tablespoon of the seasoned breadcrumb mixture.

13. Gently press the topping down to coat the skin of the fish.

14. Bake in the preheated oven for 8-10 minutes or until the breadcrumb crust is golden brown and the fish is cooked through.

15. Serve hot from the oven with parsley sauce.