Plaice in a hot vinaigrette

Plaice in a hot vinaigrette

This healthy fish dish makes for a tasty midweek meal

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 15 20 mins

Low-fat

Method

  1. Get grilling: Preheat the grill to High. Lay the plaice fillets, skin-side down, on an oiled baking sheet, season with salt and freshly ground black pepper and drizzle with 1 tbsp of the oil. Grill the fish for 2-3 minutes (no need to turn).
  2. Make the vinaigrette: While the plaice is grilling, heat the remaining oil in a small frying pan. Add the garlic and leeks and fry over a gentle heat until soft and golden. Squeeze in the juice from the lemon, then take the pan off the heat. Remove the fish from under the grill and arrange on plates. Using a slotted spoon, top the fish with the garlic and leeks. Heat the vinaigrette for a further minute until piping hot, then pour it over the fish and finish with a good grinding of black pepper. Serve with lemon wedges and boiled new potatoes.
Try

Different fish

This dish is also good with haddock or sole.

PER SERVING

209 kcalories, protein 25g, carbohydrate 4g, fat 11 g, saturated fat 1g, fibre 1g, salt 0.44 g

Recipe from Good Food magazine, April 2004.

Taste team comment

'The leeks and garlic were delicious. This dish is perfect for a quick healthy midweek supper, especially as we eat fresh fish once a week.'

Latest comments and suggestions

  • 10 July 2008

    MelanieLawrie rated and commented on this recipe

    3 stars

    Quite tasty, but the leeks were a bit too lemony for my kids.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 15 20 mins

Low-fat

All you need to serve with are some buttered new potatoes.

Ingredients

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PER SERVING

209 kcalories, protein 25g, carbohydrate 4g, fat 11 g, saturated fat 1g, fibre 1g, salt 0.44 g

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