Baked herb-rolled plaice fillets with lemony egg sauce

Serves 4 Starters and mains

Rolled Plaice4901



  • 6 x 150g-200g plaice fillets, skin removed
  • 2tbsp extra virgin olive oil
  • 4tbsp flat-leaf parsley, finely chopped
  • 1tbsp lemon zest, finely chopped
  • 1 large garlic clove, finely grated
  • 12-16 tiny new potatoes, scrubbed or peeled
  • 100g asparagus tips, sliced in half lengthways
  • 1tsp pul biber

For the lemony egg sauce

  • 2tsp good-quality vegetable bouillon powder
  • 2 eggs
  • juice 2 lemons (you need 4tbsp)
  • 21⁄2tsp cornflour
  • 30ml double cream


Put the plaice fillets on a chopping board and cut each fillet down the centre, where there is a natural line, to make 12 pieces of fish. Lay them flat, skinned side up, on a tray and season well with freshly ground black pepper and sea salt flakes.

Pre-heat the oven 190C/375F/ Gas 5. Mix the parsley, lemon zest and garlic in a bowl, then spread, not too thickly, over the fish. Roll up the fish starting at the tail end, with the herbs on the inside, and secure with a wooden skewer. Lightly oil an oven tray and sit the fish upright, then spoon over the remaining oil.

Cook the potatoes in boiling salted water for around 8 minutes or until cooked. Drain and set aside, covered to keep warm.

Meanwhile to make the lemony egg sauce, dissolve the bouillon powder in 400ml hot water. Whisk the eggs and mix in the lemon juice in a medium-sized pan. Put the cornflour in a small bowl and add a little of the egg mixture to make a paste. Add the past to the pan and pour in the cream. Put over a low heat and stir continuously until the sauce just begins to thicken. Remove from the heat. Strain through a fine sieve into a bowl small enough to sit over a pan of hot water without touching the water, to keep warm while the fish bakes.

Bake the fish for around 6 minutes. Lift onto a plate lined with kitchen paper and set aside. Meanwhile, cook the asparagus for 3 minutes in boiling salted water. Drain well and pat dry with kitchen paper.

Put 3 pieces of fish on each serving dish. Spoon the sauce around the rolls and add the asparagus and the potatoes. Sprinkle over a little pul biber and serve.

Food styling and recipes: Linda Tubby. Photography and prop styling: Angela Dukes
Rolled Plaice4901
Food styling and recipes: Linda Tubby. Photography and prop styling: Angela Dukes


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