Whole Baked Plaice with Cider Onions and Tarragon Butter

This elegant whole baked plaice recipe is a quick and healthy dish that’s perfect for any occasion. Using fresh plaice brings out the best in this delicate, flavourful fish with a cider onion base and a rich tarragon butter finish.

Ingredients:

For the plaice and cider onions:

• 50ml olive oil
• 2 white onions, finely sliced
• 2 bay leaves
• 200ml cider
• 1 plaice (at least 1kg), gutted 
• Salt and black pepper

For the tarragon butter:

• 200g unsalted butter, softened
• 2 shallots, finely chopped
• 4 salted anchovy fillets, chopped
• 1 bunch tarragon, chopped (reserve a few leaves for garnish)
• Salt and black pepper
• Lemon wedges, to serve

Method:

1. Preheat the Oven: Set your oven to 200°C (400°F, Gas Mark 6).
2. Prepare the Cider Onions: In a roasting tin, combine the olive oil, sliced onions, bay leaves, and cider. Place in the preheated oven and cook for 15-20 minutes, until the onions are soft and fragrant.
3. Make the Tarragon Butter: In a bowl, mix together the softened butter, chopped shallots, anchovy fillets, and tarragon. Season with salt and pepper, and chill until ready to use.
4. Bake the Plaice: Remove the roasting tin from the oven and place the plaice on top of the cider onions. Season the fish generously with salt and pepper. Return the tin to the oven and bake for 15 minutes. To check if the plaice is done, make a small incision into the thickest part of the fish; the flesh should pull away easily from the bone.
5. Finish with Tarragon Butter: Dot the tarragon butter across the fish and return it to the oven for an additional 2 minutes, allowing the butter to melt and infuse the fish with rich flavour.
6. Serve: Serve the baked plaice directly in the tray, with cider onions and a wedge of lemon. Garnish with the reserved tarragon leaves for a final touch of freshness.

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Enjoy this delightful dish, featuring fresh plaice, and taste the difference of premium, responsibly sourced seafood!