Around 25–30 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Baked plaice on a comforting potato and vegetable mash, finished with lemon.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen plaice fillet
From supplies
- Potatoes
- Vegetables suitable for mashing, such as carrots or swede
- Milk and/or butter
- Lemon
- Salt and pepper
Method
- Heat the oven to 190°C (170°C fan). Peel and chop the potatoes and vegetables into small pieces.
- Boil for 15–20 minutes, or until everything is soft enough to mash. Add firm vegetables with the potatoes; softer vegetables can go in later.
- While the vegetables cook, place the defrosted plaice in a baking dish with a small splash of water and a little lemon. Bake for around 10–15 minutes, or longer if needed, until the fish is cooked through.
- Drain the vegetables well. Mash with a little milk and/or butter, adding it gradually until you have the consistency you like. Season to taste.
- Spoon the mash onto plates and place the plaice on top. Serve with extra lemon.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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