SERVES 4
PER SERVING
153 CALORIES
2.1G FAT
PREPARATION TIME 15 MINUTES
COOKING TIME 20 MINUTES
6 ripe tomatoes
1 red onion, finely chopped
1 garlic clove, crushed
1 × 2cm piece fresh ginger, peeled and finely chopped
4 × 120g plaice fillets, skinned
150ml white wine
salt and freshly ground black pepper
fresh dill to garnish
1 Place the tomatoes in a bowl and cover with boiling water. Leave for 20 seconds, then drain and cover with cold water. Peel away the skins. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Chop the tomato flesh into small dice.
2 Heat a non-stick frying pan, and dry-fry the onion and garlic until soft. Add the ginger and diced tomatoes, and season with salt and black pepper. Remove from the heat and allow to cool slightly. Preheat the oven to 190C, 375F, gas mark 5.
3 Spoon some tomato mixture on to one half of each plaice fillet, then fold the other half of the fish over. Place the folded fillets in an ovenproof dish, and spoon any remaining mixture on top. Season with salt and black pepper, then pour the wine around the outside of the fish.
4 Place in the centre of the oven and bake for 15–20 minutes until firm to the touch.
5 Garnish with fresh dill and serve hot with vegetables of your choice.
TIP After cooking, place a fresh-cut lemon in the oven while it cools down to absorb the fish smell