Plaice with Tangy Stuffing
|Fresh white breadcrumbs||2 Ounce (50 Gram)|
|Chopped watercress||30 Milliliter (30 Milliliter)|
|Lemon||1 , rind grated|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Plaice fillets/Lemon sole||4 Large, skinned|
|Canned tomato and onion cook in sauce||13 1⁄4 Ounce (376 Gram / 1 Can, Homepride)|
Preheat oven to 180°C/350°F/Gas Mark 4.
To make stuffing, combine breadcrumbs, chopped watercress, grated lemon rind, lemon juice and seasoning.
Beat the egg well and stir it in.
Spread the stuffing on the skinned side of the fillets.
Roll them up from the tail end and secure with cocktail sticks.
Place them in a shallow, lidded ovenproof dish and spoon over the Tomato and Onion Sauce.
Cover and bake in the oven for 20 minutes.
Serve garnished with fresh prawns, if liked, and sprigs of watercress.