
Roast Fillet of Plaice with Fennel and Anchovy Sauce

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This is a very light dish but with a very full flavor. Normally, I prefer not to buy anchovies in oil because, unless you are sure of the quality, they can sit around too long and become rancid. Traditionally in Piemonte, however, they use them for this dish? so just try to buy goodquality ones. Alternatively, buy salted anchovies, soak them, pat dry and put them under oil yourself. In winter we use Castelfranco, a type of radicchio that looks like a yellow rose with red spots, but you can use arugula instead.
ingredients
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serves: 4
8 skinless plaice fillets (each about 5 ounces)
2 fennel bulbs
4 tablespoons extra virgin olive oil
3 cloves garlic
3 tablespoons milk
10 anchovy fillets (in oil)
4 teaspoons sunflower oil
1 head of Castelfranco radicchio (or a large bunch of arugula)
1 lemon (juice)
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 348
- Total Fat: 25.8 g
- Saturated Fat: 4.1 g
- Trans Fat: 0 g
- Cholesterol: 49.9 mg
- Sodium: 153.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.2 g
- Sugars: 1.2 g
- Protein: 17.7 g
preparation

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