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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 large whole plaice, brushed with olive oil
  • 30 small yellow tomatoes
  • 1 tsp umami paste
  • 1 tsp garlic paste
  • 100 ml fish stock
  • a little dill, freshly chopped
  • a pinch of paprika
  • a drizzle of chilli oil
Pan Fried Plaice in a Yellow Tomato Sauce
West Country whole plaice in a homegrown/homemade tomato sauce!
Pan Fried Plaice in a Yellow Tomato Sauce Pan Fried Plaice in a Yellow Tomato Sauce

A simple, but absolutely delicious fish dish, made with tiny homegrown yellow tomatoes... roasted, blitzed and sieved. Can't beat the flavour of homegroewn garden produce! And the addition of umami lifts this dish to the next level! Fish has never tasted so good...

  1. Start with the tomatoes in an oven proof dish. Season well, drizzle with olive oil and roast in a moderate oven for 15/20 minutes, until the skins have charred and split. Pop in a hand blended, along with the cooking juices and blitz until you have a sauce
  2. Then put through a sieve and discard the skins and pips, trasfer to a pan and add in the umami paste, garilc paste and stock, along with a little of chopped dill. Slowly warm through
  3. In the meantime, heat up some oil and pan fry the plaice over a moderate heat for about five minutes each side. Transfer to a serving plate, carefully remove the skin and pour in the sauce. Finish with the paprika, some black pepper, a little more dill, a drizzle of chilli oil and a twist of lemon
Pan Fried Plaice in a Yellow Tomato Sauce
West Country whole plaice in a homegrown/homemade tomato sauce!
Pan Fried Plaice in a Yellow Tomato Sauce Pan Fried Plaice in a Yellow Tomato Sauce

A simple, but absolutely delicious fish dish, made with tiny homegrown yellow tomatoes... roasted, blitzed and sieved. Can't beat the flavour of homegroewn garden produce! And the addition of umami lifts this dish to the next level! Fish has never tasted so good...

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 1 large whole plaice, brushed with olive oil
  • 30 small yellow tomatoes
  • 1 tsp umami paste
  • 1 tsp garlic paste
  • 100 ml fish stock
  • a little dill, freshly chopped
  • a pinch of paprika
  • a drizzle of chilli oil
  1. Start with the tomatoes in an oven proof dish. Season well, drizzle with olive oil and roast in a moderate oven for 15/20 minutes, until the skins have charred and split. Pop in a hand blended, along with the cooking juices and blitz until you have a sauce
  2. Then put through a sieve and discard the skins and pips, trasfer to a pan and add in the umami paste, garilc paste and stock, along with a little of chopped dill. Slowly warm through
  3. In the meantime, heat up some oil and pan fry the plaice over a moderate heat for about five minutes each side. Transfer to a serving plate, carefully remove the skin and pour in the sauce. Finish with the paprika, some black pepper, a little more dill, a drizzle of chilli oil and a twist of lemon