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ere's a recipe that will have all f i s h - lo v e r s


hooked. It's also sure to catch on with all you healthy eaters when you look at the nutritional breakdown.


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Serving suggestions: Serve with baked skins and gar­ den peas tossed in olive oil, with a teaspoonful of the same freshly chopped herb mixture used for the fish.


SERVES 4 Approximate nutritional break­


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down per serving; energy protein total fat


200kcal 26g 11 g


saturated fat 1.5g unsaturated fat 8.2g


Ingredients:


4 large plaice fillets 2 tbsps extra virgin olive oil 4 tbsps freshly chopped mixed herbs such as sage, parsley and chervil or dill and parsley, salt and freshly ground biack pepper. Garnish: wedges of lemon


Grilled


Plaice and Baked Skins


Method: 1. Set the grill to its highest set­ ting and leave to reach full tem­ perature. 2. Wash and dry the plaice fillets and place, skin side down in a foil-lined grill pan. Brush with the olive oil and sprinkle with herbs and seasoning. 3. Place under the hot grill and leave for about 7-10 minutes until the fish is cooked through. The fish is cooked when the flesh flakes easily from the skin. Take care not to overcook as the fish will go hard. 4. Place each plaice fillet on a serving plate and garnish with a wedge of lemon.


Ingredients: 750g small potatoes 3-4 tbsps olive oil (There is no need to buy special baking potatoes for the recipe. Indeed baked skins are better made with small, but not new, potatoes).


MIMIE


SERVES 4 Approximate nutritional break­


down per serving; energy protein total fat


saturated fat


190kcal 2.5g 8.0g 1.2g


unsaturated fat 6.2g l i t


Method: 1. Set the oven to 200C/400F/gas mark 6. 2. Cut the potatoes in half lengthways, in such a way that the sections are as thin as possi­ ble. You may need to cut slightly larger potatoes into three pieces. Place the potatoes, skin side down, on a baking sheet and brush the cut surfaces with a lit­ tle of the olive oil. 3. Place the baking sheet in a pre-heated oven and bake the potatoes for 15 minutes. Brush the cut surfaces with a little more olive oil and return to the oven for a further 15 minutes. 4. Now turn the potatoes, skin side up and brush again with olive oil. Continue cooking for another 15 minutes. To crisp up, turn the oven temperature up to 250C/450F/gas mark 8 and bake for about 8-10 minutes.


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