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    • Plaice with Parmesan Crust

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Plaice with Parmesan Crust is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of the mild-tasting plaice fillets with the crunchy Parmesan crust is simply irresistible. This dish is sure to become a family favourite. It is also a great way to use up leftover Parmesan cheese. The dish is also very versatile, as it can be served with a variety of accompaniments, such as mashed potatoes, roasted vegetables, or a salad.     
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    Ingredients

    • 4 plaice fillets
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 2 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons dried breadcrumbs
    • 2 tablespoons chopped fresh parsley
    • Salt and freshly ground black pepper to taste
    • Lemon wedges for garnish (optional)

    Method

    • Step-by-Step Method for Plaice with Parmesan Crust
    • Preheat oven to 200°C (180°C fan) or 400°F
    • Line a baking tray with parchment paper
    • Rinse plaice fillets under cold water and pat dry with paper towels
    • Season fillets lightly on both sides with salt and freshly ground black pepper
    • Brush both sides of each fillet with olive oil, dividing oil evenly among fillets
    • Place fillets skin-side down on the prepared baking tray
    • In a bowl, mix grated Parmesan cheese, dried breadcrumbs, and chopped fresh parsley
    • Divide butter into small dots (roughly pea-sized pieces)
    • Sprinkle each fillet evenly with the Parmesan–breadcrumb–parsley mixture
    • Dot the surface of each fillet with the butter pieces
    • Place the tray in the preheated oven (center rack)
    • Bake for 10–12 minutes, or until the crust is golden and the fish is opaque and flakes easily
    • While fish bakes, cut lemon into wedges for garnish
    • Check doneness: flesh should be just opaque and crust golden brown
    • Remove tray from the oven and let stand for 1–2 minutes
    • Plate each fillet carefully to keep crust intact
    • Garnish plates with fresh parsley and lemon wedges
    • Serve immediately while hot