About this recipe:This is a wonderful dish that even seafood-haters will love. Plaice fillets are topped with seasoned crab and baked to perfection. Enjoy with rice, potatoes or pasta.
675g plaice fish fillets
135g crab meat, drained, flaked and cartilage removed
1 tablespoon finely chopped green pepper
1/4 teaspoon mustard powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 Doriano Italian crackers, crushed
1 egg white
1 tablespoon mayonnaise
50g butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Rinse the fillets and pat dry with kitchen towels.
Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed crackers. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
Brush the plaice fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets in preheated oven for 15 minutes.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
Increase oven temperature to 230 C / Gas 8 and bake until golden and bubbly, about 6 minutes.
Alternatives to plaice:
Try this recipe with megrim. It's another flat fish from the turbot family.