Recipe of the Day: October 22nd 2011

Grilled Plaice with Roasted Red Pepper, Garlic and Oregano
Serves 4
  • 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
  1. preheat the oven to 220C/425F/Gas 7
  2. roast the pepper in the oven for 20 25 minutes, turning once until the skin is black. Leave to cool.
  3. Cut it in half and remove the stalk, skin and seeds. Very finely chop the flesh
  4. mix the pepper with the chilli, oil, garlic, oregano, lemon juice, 1 teaspoon of salt and some pepper to make the marinade
  5. 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
  6. one hour before cooking, put the fish into a shallow dish and pour over the marinade
  7. preheat the grill to high
  8. 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.
  9. delicious with chips and a green salad

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