Fish baked in cider recipe
Whole baked plaice, cider onions, tarragon and anchovy butter A simple, quick and healthy recipe from a celebrated seafood chef. And as if that wasn’t enough, it’s all cooked in one pot – so hardly any washing up. 50ml/2fl oz olive oil2 white onions, finely sliced2 bay leaves200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), guttedsalt and pepper 50ml/2fl oz olive oil 2 white onions, finely sliced 2 bay leaves 200ml/7fl oz cider 1 plaice (at least 1kg/2lb 4oz), gutted salt and pepper 200g/7oz unsalted butter, softened2 shallots, finely chopped4 salted anchovy fillets, chopped1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnishsalt and pepper 1 lemon, cut into wedges 200g/7oz unsalted butter, softened 2 shallots, finely chopped 4 salted anchovy fillets, chopped 1 bunch tarragon, leaves picked and chopped, few leaves reserved for garnish salt and pepper 1 lemon, cut into wedges Method Preheat the oven to 200C/400F/Gas 6.In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish.Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 15-20 minutes. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Meanwhile make the tarragon and anchovy butter. Place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then return to the oven and cook for 15 minutes. To check the plaice is cooked, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Place knobs of the flavoured butter across the fish and then pop the whole lot back into the oven for two minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions, a wedge of lemon and the reserved tarragon leaves.