redjanet's Reviews
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Real Food
By Nigel Slater
Fourth Estate Ltd - 2000
Baked plaice with parmesan crumbs : page 220
This was very quick and easy to prepare, and the combination of the parmesan and butter with the breadcrumbs on top of the plaice, which has a very distinctive taste, was very nice. I prefer baking breaded fish in the oven to frying as it tends to fall apart less. However, my plaice fillets were probably a bit thinner than Nigel would have suggested (the fault of my grocery delivery, not his), and the fish came out a bit mushy and fell apart quite easily when dishing up, despite my reducing the cooking time. Still, it did taste good still and went well with the baked potato wedges I did at the same time, as well as with a green salad.
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