Plaice Roasted with Lime

Prep: 20 mins
Cook: 20-15 mins

• 4 plaice fillets, each about 250 g/9 oz

• juice of 1 lime

• 3 tbsp extra virgin olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, finely chopped

• 2-3 pickled jalapeno chillies

• (jalapenos en escabeche), chopped

• 6-8 tbsp chopped fresh coriander,

• plus extra sprigs to garnish

• salt and pepper

• lime wedges, to serve

1. Preheat the oven to 1800C/3500F/Gas Mark 5.

2. Rinse the fish under cold running water and pat dry with kitchen paper. Place the fish fillets in a non-metallic bowl and season to taste with salt and pepper. Sprinkle the lime juice over the fish.

3. Heat the oil in a frying pan. Add the garlic and onion and cook, frequently stirring, for 2 minutes, or until softened. Remove the frying pan from the heat.

4. Place a third of the onion mixture and a little of the chillies and chopped coriander in the base of a shallow ovenproof plate or roasting tin. Arrange the fish on top. Top with the remaining onion mixture, chillies and chopped coriander.

5. Roast in the preheated oven for 15-20 minutes, or until the fish has become slightly opaque and firm to the touch. Decorate with coriander sprigs and serve immediately with lime wedges for squeezing over.