Lemon Herb European Plaice
Plaice is a white, flat fish which I keep seeing on sale at Harris Teeter. I had never heard of it, but decided it was time to try something new!
I followed a similar method to cooking something like flounder or sole. This is a pretty basic recipe and can be prepared quickly, perfect for a weeknight meal! Ingredients: 1 large filet of european plaice (mine was enough for 2 people) 2 tb butter, room temperature 1 tsp fresh rosemary, chopped (1/2 for butter, 1/2 for fish) 1 tsp fresh thyme, chopped (1/2 for butter, 1/2 for fish) 1 tsp fresh parsley, chopped (1/2 for butter, 1/2 for fish) 1/2 lemon, zested salt and pepper Directions: Preheat oven to 425 degrees. Line a baking dish with foil. Spray with cooking spray (I use the olive oil kind). Set the fish in the dish and season with salt and pepper. Mix the herbs with the butter. You may need to soften the butter to do this, but I find it's easy to just use a spoon to mash it all together once it's soft enough. Wrap in plastic wrap and place in the fridge to harden a bit. Sprinkle half of the herbs over the fish, along with the lemon zest. Squeeze the zested half over the fish. Once the butter has hardened just a bit, put a few small pieces over the fish (I used 2-3 small pieces). Bake for approximately 12-15 minutes until flaky.