Baked Plaice Rolls
Baked plaice rolls turn thin, delicate fillets into neat little parcels, each one wrapped around parsley butter and a layer of spinach. The butter melts as the fish bakes, so it stays moist and makes its own light sauce with the lemon juice. They take 40 minutes from start to finish, look good on the plate and go well with new potatoes.
- Total
- 40 min
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 215kcal
Choosing and rolling the fillets for baked plaice rolls
Ask the fishmonger for skinned fillets of about the same size, since a small fillet will cook faster than a large one. Plaice is very thin and delicate, so lay each fillet flat and trim any ragged edges before rolling.
The spinach is wilted first so that it does not release water in the dish. The parsley butter does the rest: it melts into the fish and combines with the lemon juice into a light sauce that you can spoon over the finished baked plaice rolls.
Baked plaice rolls, step by step
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, and grease a baking dish with butter.
- Prepare the spinach Put the spinach in a colander in the sink and pour over a kettle of boiling water until it wilts. Let it cool for a minute, then squeeze out as much water as you can and chop roughly.
- Make the herb butter Mix the softened butter with the parsley, lemon zest, the salt and a few twists of black pepper in a small bowl.
- Fill the fillets Pat the fillets dry with kitchen paper and lay them on a board, skinned side up. Spread each with a quarter of the herb butter, then top with a quarter of the spinach, keeping it away from the edges.
- Roll and secure Roll up each fillet from the thicker end towards the tail, and secure with a cocktail stick. Stand the rolls upright, seam-side down, in the dish, and squeeze over the lemon juice.
- Bake Bake in the middle of the oven for , until the fish is opaque and flakes easily when you press the thickest part. Remove the cocktail sticks and serve with the buttery juices spooned over and the lemon wedges.
Serving ideas
Serve the rolls with boiled new potatoes and green beans or peas. A splash of dry white wine in the base of the dish adds a little sharpness to the juices. For a fuller sauce, the plaice rolls in white wine sauce are made on the same principle, and the filling also suits other white fish, such as baked halibut.
Common problems and fixes for Baked Plaice Rolls
- The rolls unroll or fall apart in the oven.
- Roll them tightly from the thick end, with the seam underneath, and use a cocktail stick through the centre. Plaice fillets tear easily, so handle them gently and trim any ragged edges before rolling.
- The fish is watery.
- Spinach holds a lot of water. Squeeze it dry after wilting, and pat the fillets with kitchen paper before filling.
- The fish is dry or rubbery.
- The rolls are thick, so they need 18 minutes, but thin fillets cook faster. Check at 15 minutes, and take them out as soon as the flesh turns opaque and flakes.
Frequently asked questions about Baked Plaice Rolls
How long do you bake plaice rolls?
Bake them for 18 minutes at 200°C (180°C fan), gas 6. They are ready when the flesh is opaque all the way through and flakes with a fork.
What do you serve with them?
Boiled new potatoes, green beans, peas or a simple green salad. A spoonful of the buttery juices from the dish works as a sauce.
Can I use other fish?
Yes. Lemon sole, dab, flounder and thin fillets of haddock all roll well. Keep the fillets thin and of similar size so they cook evenly.
Can I prepare the rolls in advance?
Yes, you can roll and secure them up to 6 hours ahead and keep them covered in the fridge. Add the lemon juice just before baking, and bake them straight from the fridge, adding 2 minutes to the time.
How did you like the recipe?
4.7 / 5 · 37 ratings
