Oven-fried fish

• 2 oz (50 g) butter
• 8 plaice fillets
• 1

Melt the butter in a saucepan over low heat and allow to cool until warm to the touch. Meanwhile, remove the skin from the plaice fillets. Beat the egg with the warm butter and salt and pour into a soup plate, Dip each fillet in the mixture, then turn each fillet in the breadcrumbs, pressing the crumbs in firmly to coat all over.

Arrange the coated fish on an ungreased baking sheet. Coo