Plaice rolls with quick mushroom sauce
300 g, (two skinned and boned 150g fillets, fresh or frozen)
50 g, button variety
1 medium, grated zest
Dried Mixed Herbs
Cream of Mushroom Soup, Canned
½ teaspoons, chopped, to garnish
1 pinch, and black pepper, freshly ground
- Preheat the oven to Gas Mark 4/180°C/350°F. Check the fish for any fine pin bones and lightly season. Place the fillets in a small, shallow ovenproof dish.
- To make the sauce, put the mushrooms into a small frying pan with the lemon zest, herbs and the soup. Bring to the boil and cook quickly until softened. Remove the mushrooms with a slotted spoon.
- Place the mushrooms on one side of the fillet and fold in half.
- Pour the sauce over the fish. Cover with foil and bake for about 15 minutes or until the fish feels firm when pressed. Garnish with chives or parsley, if desired.