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Christmas Recipes: Plaice with Tomato and Caper

By Paul Curran

Christmas Recipe Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories per serving: 340
Not suitable for freezing

Christmas Recipe Ingredients:

  • Plaice fillets, 8 (550 g, 1.25 lb)
  • Black Olive Paste, 75 g (5 tbsp)
  • Dry white wine, 150 ml (5 fl oz)
  • Tomatoes, 1 large or 2 small
  • Black olives, 25 g (1 oz)
  • Capers, 30 ml (2 tbsp)
  • Lemon juice, 60 ml (4 tbsp)
  • Lemon rind, half a lemon
  • Olive oil, 60 ml (4 tbsp)
  • Salt and pepper

 

Christmas Recipe Instructions:

  1. Remove the plaice skin and put black olive paste on the smoother side. Then roll up the fish.
  2. Combine the fish and wine. Then simmer until just cooked (about 10 minutes). Next, separate the fish from the liquid and keep warm on the serving dish.
  3. Cut the tomatoes open and remove the seeds. Cut into small pieces. Slice the black olives finely.
  4. Mix the capers, lemon juice, lemon rind, olive oil, salt and pepper, and the cooked liquid from step 2 (60 ml, 4 tbsp). Add the seedless tomatoes and sliced olives from step 3. Then pour over the fish and you are nearly done.
  5. Garnish with fried garlic slices and basil leaves.

 

General Heating & Serving Food Tips:

  • Don't keep food hot for more than an hour before serving
  • Cover food that could dry out, with cling film or a clean cloth
  • Keep roast potatoes uncovered so they remain crisp and dry
  • Remember that it is harder to keep vegetables such as spinach and cabbage warm compared to root vegetables.

 

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(c) Paul Curran

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