Lemon Pepper Plaice
Chef Cassie Williamson serves this at her pub – the White Horse Inn at Litton Cheney in Dorset. It is deceptively simple, but dependent on absolutely fresh fish and good-quality peppercorns. The pungent bite of freshly ground pepper is perfect with the sweet juiciness of the plaice.
2 plaice, each weighing about 400g
olive oil or rapeseed oil for brushing
2 tsp sea salt flakes 2
1/2-1 tsp coarsely ground black pepper
juice from 1/2 lemon plus lemon wedges to serve
Preheat the oven to 240°C/gas 9. Put a large baking sheet in the oven to heat.
Scale, wash and gut the fish, leaving the heads and fins in place.
Place them on a board and, using a very sharp knife, make parallel diagonal slashes about 2cm apart all over the dark skin, cutting into the flesh. Then slash in the opposite direction to form a diamond lattice pattern.
Brush the fish with oil on both sides. Place on the baking sheet, dark side up. Sprinkle with the sea salt flakes and a generous amount of pepper.
Bake for 15 minutes until the diamond shapes start to shrink and the skin becomes crisp at the edges. The flesh should look opaquely white and juicy.
Sprinkle with the lemon juice and serve at once with thick lemon wedges.
(c) Christine McFadden 2011
Author: Christine McFadden Email: email@example.com