Baked plaice with orange & thyme stuffing

Baked plaice with orange & thyme stuffing

This fantastic main course dish makes great use of breadcrumbs from the crusts of a 3- to 4-day-old loaf of Warburtons Unsliced Tiger White or Brown bread.

What you need:

What you do:

  1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
  2. Rinse the plaice fillets and lay them on a work surface, skin side up.
  3. Melt half the low fat spread in a small frying pan and sauté the onion gently for about 5 minutes, until softened. Add to the breadcrumbs with the orange rind, thyme and beaten egg. Season to taste, then mix thoroughly to bind together.
  4. Share the stuffing between the fish, placing the mixture at the wide end of the fillets, then roll them up. Arrange them in a greased baking dish, tucking the ends underneath.
  5. Melt the remaining spread and add the orange juice and stock. Pour over the fish fillets and add the thyme sprigs. Bake for 15-20 minutes, until the fish is cooked (the flesh should be opaque and will flake when tested with a fork). Serve with fresh vegetables.

Cook's tip:

For convenience, use dried herbs - just add 2 tsp dried thyme to the breadcrumb mixture instead of fresh thyme

You could use 4 regular slices of bread (and no crusts) for making into breadcrumbs

For a special flavour, use dry white wine instead of stock

Warburtons

Warburtons

Warburtons go to great lengths to deliver the freshest, best tasting and highest quality products. Unlike most bakers they don't simply buy flour. Instead they have hundreds of farmers growing their own wheat. Warburtons work with experts who are the best in their field to ensure consistent quality without compromise every step of the way, from seed to crumb.