Plaice in a hot vinaigrette

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Good Food

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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.

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

'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

• MelanieLawrie

  10 July 2008

  MelanieLawrie rated and commented on this recipe

  

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

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Ingredients

• 4 large plaice fillets, about 140g/5oz each
• 3 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 2 leeks , washed, trimmed and shredded into very thin strips
• 1 lemon , plus wedges to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 20 mins

Low-fat

Ingredients

• 4 large plaice fillets, about 140g/5oz each
• 3 tbsp olive oil
• 2 garlic cloves , thinly sliced
• 2 leeks , washed, trimmed and shredded into very thin strips
• 1 lemon , plus wedges to serve

PER SERVING

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

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