Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Nathan Outlaw's Rosemary and parmesan plaice with courgette chutney

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Nathan Outlaw's Rosemary and parmesan plaice with courgette chutney

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 4


    200g day old bread
    50g grated Parmigiano Reggiano
    2 tsp chopped rosemary
    100g flour for dusting
    2 eggs, lightly beaten
    600g plaice fillet, skinned and sliced into finger sized pieces

    For the chutney:
    2 tbsp oil
    1 white onion, finely chopped, 140g
    1tsp onion seeds
    1tsp mustard seeds
    3 garlic cloves, peeled and chopped
    1tsp saffron
    1tsp chopped rosemary
    150g ripe tomatoes, roughly chopped – about 2 tomatoes
    150ml cider vinegar
    75g brown sugar
    2 Granny Smith apples, peeled and diced, 300g
    350g courgettes, diced
    20 basil leaves, chopped


    For the chutney:

    1. Heat a large saucepan and add a drizzle of oil. When the oil is hot, add the onion, seeds, garlic, saffron and rosemary. Cook for 2 minutes and then add the tomatoes, vinegar and sugar.

    2. Cook the tomatoes until they collapse and the liquid becomes syrupy, about 5-7 minutes. Next, add the apples and courgettes and cook for 5 minutes until the courgettes are just tender.

    3. Remove from the heat, season with salt then add the basil. Cool the chutney down and store for up to 1 month in the fridge.

    For the plaice:

    1. Using a food processor, add the bread, Parmigiano Reggiano and rosemary and blend for 1 minute. Add a pinch of salt and lay the crumbs out on a tray.

    2. Lay out the flour and eggs on separate plates. Pass the fish through the flour, the eggs and then the breadcrumbs.

    3. Heat the fryer to 180C. Fry the fish in batches for 2 minutes and drain onto kitchen paper.

    4. To serve, season with a little sea salt and then serve immediately with the chutney and some chargrilled courgettes or simple dressed leaves on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars