Ingredients
For the fish:
- 4 plaice fillets (ca 450 g)
- Salt and freshly ground pepper
- 30 g freshly grated Parmesan cheese
- 20 g panko or coarse fresh bread crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoons extra-virgin olive oil, plus more for the pan
For the salad:
- 1 large cucumber
- 3 handfuls peas (fresh or frozen, thawed)
- 2 radishes, julienned
- 1 handful fresh mint, finely chopped
- 1 handful young arugula leaves or mesclun greens
- Squeeze of fresh lemon juice
- Sea salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 425° / 220°C (Umluft 200°).
- Rinse the fish fillets with cold water, pat dry, season with salt and pepper. Grease a large baking dish with olive oil. Place the fillets side by side.
- In a small bowl, mix together the parmesan with the bread crumbs, then add the melted butter and olive oil and ,mix until incorporated. Sprinkle evenly over the fillets.
- Bake for 15 minutes, or until the fish is cooked (depending on thickness) and the topping is golden. Let stand for 2-3 minutes before serving.
- Meanwhile prepare the salad. Using a vegetable peeler or a mandolin, cut the cucumbers lengthwise into thin ribbons (stopping once you get to the watery/seedy middle). Place in medium bowl.
- If using fresh peas, blanch them in a small pot of boiling salted water until bright green and just tender, 2 to 4 minutes. If using frozen peas, thaw them by leaving them at room temperature or by running them under warm water. Drain well and add to the bowl with the cucumber.
- Add the radish, mint and greens. Add a squeeze of lemon juice and season with salt and pepper. Toss gently and serve alongside the oven baked plaice. Enjoy!
Nutrition
Notes
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