
Plaice with Basil, Potatoes and Olives

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Plaice is a fish I never saw in Italy, and here it seems very underrated the ugly sister of the likes of sole but it is fantastic when it is properly cooked. The problem with plaice is that because it is thin it is easily overcooked. Often people fry it in butter to crisp it up, but the butter burns, and everything tastes horrible. By cooking it in an herb crust you can turn the disadvantage of its thinness into a virtue, because you can get the crispiness without burning it, and the fish stays moist and protected inside. For the crust, we took some of the ingredients of pesto including Parmesan, which goes against the rule of serving cheese and fish and mixed them with some ciabatta, soaked in water, and bread crumbs. (In Italy, from north to south, everyone has bread crumbs in the kitchen)
ingredients
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serves: 4
2 bunches of basil (trimmed)
bunch of parsley, trimmed
1 clove garlic
1/2 cup extra virgin olive oil
2 slices (4 1/2*3 1/4*3/4") ciabatta (crust removed and soaked in water)
1 tablespoon bread crumbs
1 tablespoon freshly grated Parmesan
8 new potatoes (unpeeled)
4 tablespoons tomato passata
8 skinless plaice fillets (each about 5 ounces)
12 black olives (preferably Tagiasche; buy them pit in, then take out the pit)
4 teaspoons sunflower or vegetable oil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 889
- Total Fat: 36 g
- Saturated Fat: 5.2 g
- Trans Fat: 0 g
- Cholesterol: 151.2 mg
- Sodium: 1405.8 mg
- Total Carbs: 81.9 g
- Dietary Fiber: 12.3 g
- Sugars: 7.3 g
- Protein: 59.6 g
preparation

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