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    • Plaice with Pesto Crust

    Plaice with Pesto Crust

    Mark Sharron
    Easy
    45 minutes
    02-Apr

    Plaice with Pesto Crust is a delicious and easy-to-prepare seafood dish that is sure to please your taste buds. This recipe combines the classic flavours of pesto, breadcrumbs, and plaice fillets for a tasty meal that the whole family can enjoy. The pesto crust gives the plaice a great crunchy texture, while the olive oil helps to keep the fish moist and flavorful. The dish is also quick to prepare and can be served as a main or side dish.

     

     

     

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    Ingredients

    • 4 plaice fillets
    • 4 tablespoons of pesto
    • 2 tablespoons of breadcrumbs
    • 1 tablespoon of olive oil
    • Salt and pepper to taste

    Method

    • How to Make Plaice with Pesto Crust
    • Preheat your oven to 200°C (180°C fan) or 400°F
    • Line a baking tray with parchment paper or lightly oil the tray using a portion of the olive oil
    • Pat the plaice fillets dry with kitchen paper and check for any remaining bones
    • Arrange the plaice fillets skin-side down in a single layer on the prepared tray
    • Season the fillets lightly with salt and pepper to taste
    • In a small bowl, mix the pesto with the remaining olive oil until fully combined
    • Spread 1 tablespoon of pesto mixture evenly over the top of each plaice fillet
    • Sprinkle the breadcrumbs evenly over the pesto-covered fillets to create a crust
    • Gently press the breadcrumbs down with the back of a spoon to adhere them to the pesto layer
    • Drizzle a tiny amount of olive oil over the breadcrumbs for extra crispness
    • Bake the fillets in the preheated oven for 10–12 minutes or until the fish is opaque and the crust is golden
    • Check that the plaice flakes easily with a fork, indicating it is cooked through
    • Remove the fillets from the oven and let them rest for 1–2 minutes
    • Plate each fillet with a wedge of lemon and a scattering of fresh herbs if desired
    • Serve immediately with a side of simply dressed salad leaves or steamed green vegetables