Ingredients
- 4 fresh plaice or sole on the bone
- 4 to 8 T butter
- 4 t.. finely chopped fresh parsley, chives, fennel and thyme leaves
- salt and pepper
Directions
Preheat oven to 375°F.
Turn fish on its side and remove the head. Wash the fish and clean the slit very thoroughly. With a sharp knife, cut through the skin just where the "fringe" meets the flesh. Be careful to cut neatly and to cross the side cuts at the tail or it will be difficult to remove the skin later on.
Sprinkle the fish with salt and freshly ground pepper and lay them in 1/4" of water in a shallow baking dish. Bake in a moderately hot oven for 20 to 30 minutes according to the size of the fish. The water should have just evaporated as the fish is cooked. Check to see whether the fish is cooked by lifting the flesh from the bone at the head; it should lift off the bone easily and be quite white with no trace of pink.
While the fish is cooking, melt the butter and stir in the freshly chopped herbs. Just before serving, catch the skin down near the tail and pull it off gently. Lift the fish onto hot plates and spoon butter on top. Serve immediately.
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Submitted 4/17/06.
Source: epicurean magazine
Submitted By: b smith
Baked Plaice or Sole with Herb Butter