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PLAICE WITH MUSHROOMS AND BACON

Yields4 Servings

 1 tbsp olive oil
 25 g butter
 1 leek trimmed and finely chopped
 175 g mushrooms, quartered
 230 g rindless back bacon, chopped
 8 skinless plaice fillets
 200 ml double cream
 Pinch of freshly grated nutmeg
 75 g Gruyere cheese, grated
 Parsley to garnish
1

Preheat the oven to 220C/Gas7; grease a shallow ovenproof dish; heat the oil and butter in a frying pan until melted; add the leek, mushrooms and bacon, cover; cook over a low heat for 10 minutes, stirring occasionally, until tender

2

Lay the plaice fillets, skinned side up, on a board; divide the leek mixture between the fillets; fold over to cover the filling and place in the dish

3

Season the double cream with grated nutmeg, salt and freshly ground black pepper; pour over the fish fillets; sprinkle with grated cheese; bake for 20 minutes until the fish is tender and the cheese is melted and golden; garnish with parsley before serving

Nutrition Facts

4 servings

Serving size