A very tasty aubergine and tomato mixture gives plaice fillets a fantastic flavour
Serves 4
Per serving:
270kcals
6.5g fat (of which 1g is saturated)
Preheat the oven to 180°C, fan oven 160°C/gas mark 4. Rinse the plaice fillets and lay them on a work surface, skin side up. Heat the olive oil in a large frying pan and sauté the onion and aubergine gently for about 5-8 minutes, until very soft.
Add the tomatoes and tomato puree. Season with salt and pepper.
Add the breadcrumbs and beaten egg white into the aubergine mixture, tear in the basil leaves, then stir to bind together.
Share the stuffing between the fish, placing the mixture at the wide end of the fillets, then roll them up.
Arrange the fish in a baking dish, tucking the ends underneath. Place the cherry tomato bunches on top, then bake for 20 minutes, or until the fish is cooked (the flesh should be opaque and will flake when tested with a fork). Serve with fresh vegetables.
Use sole fillets instead of plaice for a change - though you may need 8 small ones in total.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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