Whole roasted plaice with seaweed butter, fennel and orange

Name: Whole roasted plaice with seaweed butter, fennel and orange
Yield: Serves 4
Ingredients: 1 whole plaice on the bone, weighing about 1.2 kg, skin removed; 1 fennel bulb; 2 easy peeler mandarin oranges; 1½ tbsp olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 40 g wakame powder; 20 g yeast flakes, toasted; 1½ tbsp lemon juice; 120 g unsalted butter, softened; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

There is something about serving a whole baked fish to guests that feels both grand and special, but very informal at the same time. This dish is impressive without being over-indulgent. Ask your fishmonger to remove the skin on both sides of the fish.

Ingredients

1 whole plaice on the bone, weighing about 1.2 kg, skin removed
1 fennel bulb

Fish course
Pescatarian
Autumn

Method

Preheat your oven to 175°C fan.

Season the plaice and put it on a baking tray. If you want to transfer it to a serving dish once it’s cooked, put it on a piece of greaseproof paper that you can lift up once it’s cooked.