You'll need:

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4 large plaice fillets

50g (2oz) low fat spread

1 small onion, finely chopped

2 crusts and 2 slices of white or brown bread, made into breadcrumbs

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Finely grated rind and juice of 1 large orange

1 tbsp thyme leaves, plus a few sprigs

1 egg, beaten

100ml (3 1/2fl oz) vegetable stock

Freshly ground black pepper

Fresh vegetables, to serve

Serves 4

What to do:

1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.

2 Rinse the plaice fillets and lay them on a work surface, skin side up.

3 Melt half the low fat spread in a small frying pan and sauté the onion gently for about 5 minutes, until softened. Add to the breadcrumbs with the orange rind, thyme and beaten egg. Season to taste, then mix thoroughly to bind together.

4 Share the stuffing between the fish, placing the mixture at the wide end of the fillets, then roll them up. Arrange them in a greased baking dish, tucking the ends underneath.

5 Melt the remaining spread and add the orange juice and stock. Pour over the fish fillets and add the thyme sprigs. Bake for 15-20 minutes, until the fish is cooked (the flesh should be opaque and will flake when tested with a fork). Serve with fresh vegetables.

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Recipe courtesy of Warburtons

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