Plaice with Parmesan cheese

Name: Plaice with Parmesan cheese
Yield: To serve four
Cuisine: United Kingdom
Ingredients: 425 ml (¼ pint) milk; 50 g (2 oz) finely grated Parmesan cheese; salt and pepper; cayenne pepper; 4 whole medium-sized plaice, lemon sole or Dover sole; 4 whole medium-sized plaice, lemon sole or Dover sole; 25 g (1 oz) flour; 50 g (2 oz) butter; juice of ½ a lemon; salt and pepper

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

In the days of Mrs Beeton, Parmesan cheese was used quite frequently and in large quantities. It is certainly a wonderful cooking cheese, but has now rocketed in price - use Cheddar as a substitute.

Ingredients

4 whole medium-sized plaice, lemon sole or Dover sole
cayenne pepper
salt and pepper
juice of

Europe
United Kingdom
Fish course
Pescatarian

Method

Butter a large flat fireproof dish, and put in the whole fish. Season with cayenne pepper, salt, pepper, lemon juice and dot the fish here and there with little lumps of butter, using about 25 g (1 oz). Bake at 180°C, 350°F, Gas Mark 4 for 20 minutes. Me