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,