Home » Mediterranean plaice rolls

Mediterranean plaice rolls

by Christina Julia

Mediterranean plaice rolls

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g/3oz butter, plus extra for greasing
  • 4 plaice fillets, about 225g/8oz each, skinned
  • 1 small onion, chopped
  • 1 celery stick, finely chopped
  • 100g/4oz fresh white breadcrumbs
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted
  • 4 pieces sun-dried tomatoes in oil, drained and chopped
  • 50g/2oz canned anchovy fillets, drained and
  • chopped freshly ground black pepper


  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease an ovenproof
    dish with a little butter.
  • Cut the plaice fillets in half lengthways to make 8 smaller fillets. Melt the
    butter in a pan, and add the onion and celery. Cover and sweat for
    15 minutes, until soft. Do not allow to brown.
  • Combine the breadcrumbs, parsley, pine nuts, sun-dried tomatoes and
    anchovies. Stir in the softened vegetables with the buttery juices and
    season with pepper.
  • Divide the stuffing into eight portions. Taking one portion at a time, form
    the stuffing into balls, then roll up each one inside a plaice fillet. Secure
    each roll with a cocktail stick.
  • Put the rolled-up fillets in the ovenproof dish. Bake for about 20 minutes
    until the fish flakes easily when tested with a fork. Remove the cocktail
    sticks, then serve the hot plaice rolls with a little of the cooking juices
    drizzled over

You may also like

Leave a Comment

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.