Grilled Plaice with Roasted Red Pepper, Garlic and Oregano
Serves 4
Ingredients
- plaice whole or fillets
- 1 roasted red pepper (see below)
- ‘bd 1 red chilli, deseeded and finely chopped
- 50 ml (2 fl oz) extra virgin olive oil
- 1 large garlic clove, finely chopped
- 1 teaspoon chopped oregano
- 2 teaspoons lemon juice
- salt and freshly ground black pepper
Instructions
- preheat the oven to 220C/425F/Gas 7
- roast the pepper in the oven for 20 25 minutes, turning once until the skin is black. Leave to cool.
- Cut it in half and remove the stalk, skin and seeds. Very finely chop the flesh
- mix the pepper with the chilli, oil, garlic, oregano, lemon juice, 1 teaspoon of salt and some pepper to make the marinade
- if using a whole fish first lay it on its side and make a deep cut down the middle of the fish from head to tail. From this cut make a series of smaller cuts out to the sides to resemble veins of a leaf. Turnover and repeat the other side
- one hour before cooking, put the fish into a shallow dish and pour over the marinade
- preheat the grill to high
- transfer the fish to a baking tray and cook until the flesh is firm and white at the thickest part spoon over the remaining marinade a few minutes before the end of cooking.
- delicious with chips and a green salad
Fish Burwell LTD 
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