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Baked kedgeree with plaice & soft herbs
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1 essential Free Range White Egg
175g frozen essential Baby Broad Beans
350g pack pilau rice
¼ x 25g pack chives, snipped
¼ x 25g pack flat leaf parsley, chopped
2 frozen plaice fillets
Finely grated zest of 1 lemon, plus 2 tsp juice
1 clove garlic, finely chopped
1. Preheat the oven to 190°C, gas mark 5. Put the egg in a small saucepan, cover with boiling water and cook for 5 minutes. Add the beans to the pan and cook for a further 3 minutes, then drain. Peel and chop the egg and scatter the beans in a shallow baking dish.
2. Add the rice, chives and half the parsley. Lay the plaice fillets on top, skin-side down, and dot with the butter. Drizzle with the lemon juice and season.
3. Bake for 25 minutes until the fish is cooked through and opaque and the rice is piping hot. Combine the remaining parsley, the garlic, lemon zest and chopped egg and scatter over the fish to serve.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in September 2018.