Roast Plaice with Fennel

Name: Roast Plaice with Fennel
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 garlic clove, crushed; 4 tablespoons miniature capers or chopped larger capers; 1 large whole plaice, skin on; 3 fennel bulbs, outer layer discarded and bulbs split; Splash of Ricard; Sprig of rosemary; Splash of olive oil; Knob of butter; Sea salt and freshly ground black pepper; Sprig of lemon thyme; Sprig of marjoram

Preparation info

Serves
4

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Illustrated on previous page

This is a very seasonal fish. From September to November large plaice are abundant and relatively cheap. Their flesh is very dense and steak-like. Don’t buy the little immature plaice available at other times of the year, both for reasons of sustainability and flavour.

Ingredients

1 large whole plaice, skin on
Knob of butter
Splash of olive oil

Europe
United Kingdom
Fish course
Pescatarian
England
November
September
Gluten-free

Method

Ask the fishmonger to split the plaice down the backbone and portion into 4 pieces each roughly 200 g.

Preheat the oven to about 150°C/gas 2.

Heat a non-stick ovenproof pan