Plaice Stuffed with Cream Cheese
Plaice stuffed with cream cheese turns four thin fillets into neat little rolls with a soft, lemony middle. The fish is mild and cooks quickly, so the filling needs to do the work: full-fat soft cheese, chives and lemon zest stirred together in moments. Everything bakes in one dish in under 20 minutes, which makes it an easy dinner for two.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 310kcal
Choosing and rolling the fillets
Small, thin fillets roll best, and skinless ones are easiest, so ask the fishmonger or supermarket counter to skin them if they have not already. The rolls hold together better when the side that faced the bones is on the inside, because that surface is a little more textured and grips the filling. Full-fat soft cheese stays creamy in the oven, while low-fat versions turn grainy and release water.
How to make plaice stuffed with cream cheese
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6. Lightly butter a baking dish that holds the four rolls snugly.
- Make the filling Beat the soft cheese with the chives, lemon zest, a pinch of salt and plenty of black pepper in a small bowl, until smooth.
- Fill the fillets Pat the fillets dry with kitchen paper. Lay them on a board with the side that faced the bones upwards, and spread about a tablespoon of filling over each one, leaving a 1cm border so it does not squeeze out.
- Roll up Roll each fillet from the wide end towards the tail. If it feels loose, secure it with a cocktail stick. Stand the rolls seam-side down in the dish and dot each with a little of the butter.
- Bake Bake for , until the fish is opaque all the way through and flakes easily when you press it with a fork, and the filling is hot. Leave to rest for , remove the cocktail sticks and serve with lemon wedges.
What to serve with plaice stuffed with cream cheese
The filling is rich and tangy, so keep the sides simple: boiled new potatoes with a little butter and steamed broccoli or green beans, plus lemon wedges at the table. A few spoonfuls of the cheesy juices from the dish are all the sauce you need.
For a different filling, try plaice stuffed with spinach. If you would like a more classic finish for baked plaice, plaice with hollandaise sauce is worth a look.
Common problems and fixes for Plaice Stuffed with Cream Cheese
- The fillets tear when you roll them.
- Pat them completely dry first and keep the filling to a thin layer. If a fillet splits, press it back together and use a cocktail stick to hold the roll.
- The filling leaks out into the dish.
- Leave a clear border around the edge and stand the rolls seam-side down, close together, so they support each other. A small amount of melted cheese in the dish is normal and makes a little sauce.
- The fish is dry and tough.
- Plaice is thin and cooks fast. Start checking at 16 minutes and take the dish out as soon as the flesh turns opaque and flakes.
Frequently asked questions about Plaice Stuffed with Cream Cheese
How long does it take to cook?
About 16–18 minutes at 200°C (180°C fan), gas 6. It is done when the fish is opaque all the way through and flakes easily with a fork.
Can I prepare it in advance?
Yes. Fill and roll the fillets up to 4 hours ahead, cover and keep them in the fridge, then bake straight from the fridge, adding 2–3 minutes to the cooking time.
Can I use frozen plaice?
Yes. Defrost the fillets overnight in the fridge, then drain off any liquid and pat them very dry before filling, otherwise the rolls will be watery.
What can I use instead of cream cheese?
Mascarpone or full-fat ricotta both work in the same quantity. Dill or flat-leaf parsley can replace the chives.
How did you like the recipe?
4.7 / 5 · 50 ratings
