Originally Posted by Hightower
Hopfully tomorrows plaice will be big enough to take some fillets from.
1.5 lbs Plaice Fillets
1/2 oz Butter
5 oz Cherry Tomatoes
7 fl/oz Creme fraiche
6-8 Fresh Basil leaves
4 oz Freshly grated Parmesan (looks like a lot, don't panic)
Salt & Pepper to season
Heat oven to 220C (425F) Gas Mark 7
Season fish, grease a long baking dish with half the butter - place fillets in a single snug layer
Toss the rest of the butter around the fish
Space the whole tomatoes over them
Spread the Creme Fraiche over and around the fish, covering evenly.
Scatter the chopped basil and sprinkle the parmesan over the top.
Bake for about 15 minutes.
The real secret here is not to overcook the fish! It's best to wig them out early and prise up a fillet to check, they are best as they turn from jelly-like to opaque white flesh. They cook quickly so if they are a bit earlyish, they will finish off while you look for the plates.
This is a most surprising dish - the acid in the tomatoes seems to neutralise the dairy products. It's very fishy, in a good way. I find a nice Sauvignon blanc seems to go well....