St Clement's Plaice - Fish
3 oranges
6 plaice fillets, skinned
juice of 1 lemon
salt (opitional)
freshly ground pepper
Peel, remove the pith and coarsely chop the flesh of 2 oranges, reserving any juice.
Thickly slice the remaining orange.
Spoon the chopped orange flesh over the plaice fillets and roll up to enclose.
Put the plaice in a pan.
Spoon over any reserved orange juice and the lemon juice.
Season with salt and pepper to taste.
Cover the pan and cook for a few minutes.
Serve hot, and garnish with the orange slices,
6 plaice fillets, skinned
juice of 1 lemon
salt (opitional)
freshly ground pepper
Peel, remove the pith and coarsely chop the flesh of 2 oranges, reserving any juice.
Thickly slice the remaining orange.
Spoon the chopped orange flesh over the plaice fillets and roll up to enclose.
Put the plaice in a pan.
Spoon over any reserved orange juice and the lemon juice.
Season with salt and pepper to taste.
Cover the pan and cook for a few minutes.
Serve hot, and garnish with the orange slices,
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