Stuffed Plaice Fillet
Plaice fillets are thin, mild and quick to cook, which makes them ideal for rolling around a stuffing. In this stuffed plaice fillet the filling is chopped prawns, breadcrumbs, parsley and lemon, bound with a little melted butter. The rolls bake in about 18 minutes and come out moist inside with a lightly golden top, ready for a mid-week dinner or a small dinner party.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 4
- Per serving
- 220kcal
Buying and preparing stuffed plaice fillet
Ask the fishmonger for skinned fillets of about 130g each, or buy a pack of plaice from the fish counter and check that they are small enough to roll. Plaice is thin, so freshness matters: the flesh should look translucent and smell of the sea rather than fishy. Cooked, peeled prawns from the chiller are the easiest option for the stuffing, and fresh breadcrumbs from a slice or two of white bread, blitzed in a food processor, bind better than dried ones.
Preparing stuffed plaice fillet
Tap a time to start a timer.
- Make the stuffing Heat the oven to 200°C (180°C fan), gas 6, and line a baking tray with baking paper. Mix the prawns, breadcrumbs, parsley and lemon zest in a bowl with 15g of the melted butter and 1 tbsp of the lemon juice. Season with the salt and pepper, keeping the salt light because the prawns are already salty.
- Fill and roll Lay the fillets skinned side up, with the thicker end nearest to you. Spoon a quarter of the stuffing onto each fillet, roll up from the thick end and secure with a cocktail stick if the roll will not stay closed.
- Bake Stand the rolls seam side down on the tray. Brush with the rest of the butter and a squeeze of lemon, then bake for . The fish is ready when it is opaque and flakes easily, and the stuffing is steaming hot in the centre.
- Serve Take out the cocktail sticks and serve straight away with lemon wedges and any buttery juices from the tray spooned over.
What to serve with the fish
New potatoes and steamed green beans or buttered spinach suit the delicate filling. If you want something more indulgent, plaice stuffed with spinach is a good variation, and for a potato side with a bit more crunch, plaice with smashed potatoes shows how to crisp them up.
Common problems and fixes for Stuffed Plaice Fillet
- The fillets tear when you roll them.
- Very thin or cold-stiff fillets split. Press any tears back together, lay the thicker end towards you and use a cocktail stick to hold the roll. A sparing spoonful of stuffing is easier to roll than a heaped one.
- The fish is dry but the stuffing is still cold.
- Too much filling slows the heat. Use no more than a heaped tablespoon per fillet and check the centre of one roll, which should be steaming hot, before serving.
- The topping is pale.
- Scatter a spoonful of breadcrumbs over the buttered rolls before baking, or finish them for 1–2 minutes under a hot grill after the 18 minutes.
Frequently asked questions about Stuffed Plaice Fillet
How long does stuffed plaice fillet take to bake?
Stuffed plaice fillet takes 15–18 minutes at 200°C (180°C fan), gas 6. The fish should be opaque and flake easily, and the filling should be hot all the way through.
Can you use raw prawns in the stuffing?
Yes, raw peeled prawns work if you chop them small and bake until they turn pink and the filling is steaming hot. Cooked prawns are simpler because they only need to heat through.
What can you use instead of plaice?
Lemon sole, dab or small sole fillets roll in the same way. Use the same weight and check them at 15 minutes, as thinner fish cooks faster.
Can you prepare the rolls in advance?
Yes, fill and roll them up to 4 hours ahead, cover and keep them in the fridge. Bake straight from the fridge and add about 2 minutes to the time.
How did you like the recipe?
4.7 / 5 · 21 ratings
