Stuffed plaice fillets

Serves 4
4 large double plaice fillets
1 shallot
100g chestnut mushrooms
15g butter, plus extra for greasing
finely grated zest and juice of ½ lemon
25g fresh breadcrumbs
2 tsp mushroom ketchup
3tbsp chopped fresh parsley
salt and freshly ground black pepper

Skin the fillets and cut in half lengthwise. Peel and finely chop the shallot, finely chop the mushrooms. Melt the butter in a small frying pan and sauté the shallot until softened. Add the mushrooms and continue to sauté until just tender. Remove from the heat and stir in the lemon zest, juice, breadcrumbs, mushroom ketchup and parsley. season well.
Place the fillets skinned side up on a board and divide the filling equally between the fillets. Roll up and place in a greased shallow ovenproof dish. Cover loosely with buttered foil and bake in a preheat oven 200C/gas mark 6 for 20–25 mins.

Other flatfish recipes in our Mar/Apr 2015 issue:

• Pan-fried slip sole with bacon and cider vinaigrette
• Plaice goujons with tartar sauce
• Lemon sole with red pepper and herb butter
• Plaice with creamed spinach