Plaice with fennel and celeriac | Lawrence Murphy
The first week of December is over and we are now rushing towards Christmas Day.
With our busy schedules and last-minute gift shopping, the evening’s dinner is not our top priority.
I often put something like a casserole in the oven before venturing out, but there are occasions when I’m not as organised, too busy, or just plain forgetful – it’s an age thing.
What’s for dinner then, when time is not on your side?
I normally turn to pasta, like everyone else, but eating it three times a week can get a bit repetitive.
Fish cooks really quickly, especially flat fish like Dover sole or plaice.
This super-quick recipe for plaice with baked fennel and celeriac hits the spot and means you only have to eat pasta twice next week.
2 plaice, filleted and skinned
1 bulb fennel, sliced
150g celeriac, cubed
Sea salt and pepper
Half a lemon
Tablespoon chopped dill
1. Put the fennel and celeriac into an ovenproof dish, drizzle with the olive oil, season and put in a preheated oven 200C/gas 6 for 12 to 14 mins.
2. Remove from the oven and lay the plaice over the vegetables.
3. Squeeze the lemon juice over the fish with a little more salt.
4. Bake for a further six to eight minutes mins to cook the fish.
5. Put on to two plates and sprinkle over the dill before serving.