Plaice Florentine

I love to hunt the reduced meats/fish section in Tesco.  It the area where manners go out the window with people pushing in front and leaning across you all in the name of a good bargain.  When I’m walking home from work, I walk right past the door of our local Tesco and I always end up in the same place.  I simply take it home, freeze it and use it when I want to.

This florentine includes only three ingredients and is so easy to prepare.  I had never tried gruyere before;  it’s a hard cheese until you add heat which then turns it into a delicious gooey melted mess.  When it’s younger it has a creamy nutty flavour but when it ages slightly it becomes more earthy.

I served with crushed new potatoes in a lemon, olive oil and parsley dressing.


Plaice Florentine


Serves 2
2 fillets of plaice
100 g gruyere cheese (in cubes and a little grated)
250 g frozen spinach (defrosted and drained)


Preheat the oven at 180ºc/356ºf/gas mark 4.
If your plaice still has skin on it, fry the fish, skin down, for 2 minutes.  Remove from the heat and then on a chopping board gently peel away the skin from the fish.  It should come off in a clean sheet with very little effort.
In a 1 litre over proof dish, create a bottom layer with the spinach then add the fish fillets on top.  Top with the cheese cubes sprinkling on the grated cheese to ‘fill in the gaps’.
Cook in the preheated oven for 10-15 minutes until it is bubbling and the cheese is beginning to colour.

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