Preparation Time : 25 minutes
Cooking Time : 15 minutes
Oven Setting : 220C/425F/Gas 7
Ingredients :
4 small or 2 large whole plaice, heads removed and cleaned
100-125/4-5 oz white bread crumbs
1 x 15 ml sp/1 tbsp fresh parsley, chopped
1 x 5 ml sp/1 tbsp fresh thyme, chopped
grated rind and juice 1 lime
4 dates, chopped
1 x 15 ml sp/1 tbsp melted butter
salt and pepper
2 x 15 ml sp/2 tbsp milk
50g/2 oz butter
1 x 15 ml sp/1 tbsp olive oil
2 small bananas, sliced
1 x 15 ml sp/1 tbsp fresh lime juice
4 lime slices, quartered
Preparation :
- Remove the fins and trim the tails from the fish. Remove the skin from the topside. Cut down the middle and free fillet from the bone to form a pocket
- Mix 4 x 15 ml sp/4 tbsp breadcrumbs, parsley, thyme, lime rind and juice, dates, butter and seasoning together. Stuff the fish pockets
- Brush the fish with milk then coat with remaining breadcrumbs
- Melt the butter and olive oil in a large shallow dish. Heat in a preheated oven at 220 C/425 F/Gas 7 until it sizzles. Arrange the fish in a single layer in the dish. Baste
- Cook for 15-20 minutes or until the fish is tender and browned, basting as necessary
- Slice the bananas and toss in the lime juice. Arrange banana slices and lime quarters in the pockets and serve immediately.