Plaice Stuffed with Spinach
Plaice stuffed with spinach is a neat way to make thin, delicate fillets feel like a proper dinner. Garlicky wilted spinach is bound with a little soft cheese, spread over the fillets and rolled up, then baked with lemon until the fish turns opaque. The whole thing takes about 40 minutes, uses one frying pan and one baking dish, and serves two.
- Total
- 38 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 300kcal
Getting plaice stuffed with spinach right
Plaice fillets are thin and cook in minutes, so the work is all in the filling and the rolling. Keep the filling dry and the fillets patted dry, and the rolls hold together in the oven. Choose fillets of similar size so they finish at the same time.
The 12–15 minute baking time is for rolls made from fillets of about 90g. Larger fillets need a few minutes more, so check by looking for opaque flesh that flakes easily rather than relying on the clock.
How to make plaice stuffed with spinach
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, and lightly grease a baking dish with a little of the oil.
- Wilt the spinach Heat 2 tsp of the oil in a large frying pan over a medium heat. Add the garlic and stir for 20 seconds, then add the spinach in handfuls and cook for until completely wilted.
- Make the filling Tip the spinach into a sieve and leave it to cool for . Press out as much liquid as you can with the back of a spoon, then chop roughly and mix with the soft cheese, salt and pepper.
- Stuff and roll Lay the fillets skinned-side up on a board and pat them dry with kitchen paper. Spread the filling over each one, then roll up from the wide end to the narrow end. Secure each roll with a cocktail stick and set them seam-side down in the dish.
- Bake Drizzle over the remaining 1 tsp of oil and the juice of half the lemon. Bake for , until the fish is opaque and flakes easily and the filling is hot in the middle.
- Serve Remove the cocktail sticks, spoon over the juices from the dish and serve with the lemon wedges.
What to serve with it
Boiled new potatoes with butter and a handful of peas are the easy choice. For a more generous plate, plaice with smashed potatoes shows how to crush and crisp them. If you would rather have a sauce, plaice rolls in white wine sauce uses a similar rolled fillet with a creamy sauce.
A little grated nutmeg in the spinach and cheese filling is a classic pairing if you want something more traditional.
Common problems and fixes for Plaice Stuffed with Spinach
- The filling is wet and the rolls turn soggy.
- Spinach holds a lot of water. Let it cool in a sieve and press it firmly before mixing, so the filling is spreadable rather than sloppy.
- The thin fillets tear when you roll them.
- Pat them dry first and roll slowly from the wide end. If one splits, press the pieces together over the filling and hold it with an extra cocktail stick.
- The fish is dry by the time the filling is hot.
- Plaice cooks quickly. Check at 12 minutes and take the dish out as soon as the fish is opaque and flakes easily, rather than baking to the full time.
Frequently asked questions about Plaice Stuffed with Spinach
How long do you bake plaice stuffed with spinach?
12–15 minutes at 200°C (180°C fan), gas 6. The rolls are ready when the fish is opaque and flakes easily and the filling is hot.
Can I use frozen spinach?
Yes. Use 150g of frozen leaf spinach, thaw it in the fridge, then squeeze out all the water in a clean tea towel before mixing it with the cheese.
Can I use frozen plaice fillets?
Yes, but thaw them fully in the fridge overnight and pat them very dry, as wet fillets are harder to roll and release water in the dish.
Can I make the rolls ahead?
Yes. Assemble them up to 6 hours in advance, cover and keep them in the fridge, then add the oil and lemon juice and bake as normal.
What can I use instead of soft cheese?
Ricotta works well, or use 2 tbsp of crème fraîche with a pinch of grated nutmeg. Drain ricotta well first so the filling stays firm.
How did you like the recipe?
4.8 / 5 · 50 ratings
