How to cook Baked Plaice with Tomatoes
- 2 whole small plaice (flounder), about 1 pound total weigh
- 2 tomatoes
- 1/2 teaspoon sugar
- 1 onion, sliced
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1/2 tablespoons dry basil
- Salt and freshly ground black pepper to taste
- Scored a dark skin of plaice, remove the head and fins. It is very convenient to do it with a kitchen scissors. Cut head and guts at once and then cut off tail and fins around the fish. Quick and easy.
- Rinse the fish under running cold water and pat dry with paper towels. Season with salt and pepper.
- Peel tomatoes: score a cross in the base of each tomato and cover with boiling water. Leave for 30 seconds, then transfer to cold water. Peel and remove the core and seeds and chop the flesh.
- Spread the onion over a baking tray covered with foil or parchment paper. Drizzle with balsamic vinegar and olive oil. Place the fish on top.
- Mix diced tomatoes with balsamic vinegar, olive oil add sugar. Spread the tomato mixture over the fish.
- Bake into a preheated 200°C (400°F) oven until fish flakes easily with a fork, about 20 minutes.
- Transfer carefully the Baked Plaice with Tomatoes to a dinner plate and serve with fresh bread and summer salad.
- This dish is equally good hot or cold.
The Baked Plaice with Tomatoes
is a very affordable and healthy dish. This is quick, trouble-free and delicious combination of baked fish and tomatoes.
This recipe for Baked Plaice with Tomatoes serves/makes: 2 servings
The Baked Plaice with Tomatoes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Flounder/Plaice
Preparation Method: Baked