Baked plaice with vegetables and herbs

Name: Baked plaice with vegetables and herbs
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1/2 bunch Rocket; 1/2 bunch Basil; 1 Garlic clove; 100 ml + 4 Tbsp Olivenöl; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Plaice ready for cooking (approx. 600 g each); 1 egg (size M); 50 g Flour; 100 g Panco flour; 1 small head cauliflower; 1 Onion; 11 TABLESPOONS Oil; 150 ml Coconut milk; 200 g green asparagus; 2 TEASPOONS Sugar; 6 cherry tomatoes; 7-10 Tbsp Sea salt

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1/2 bunch Rocket
1/2 bunch Basil
1 Garlic clove
100 ml + 4 Tbsp Olivenöl
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Plaice ready for cooking (approx. 600 g each)
1 egg (size M)
50 g Flour
100 g Panco flour
1 small head cauliflower
1 Onion
11 TABLESPOONS Oil
150 ml Coconut milk
200 g green asparagus
2 TEASPOONS Sugar
6 cherry tomatoes
7-10 Tbsp Sea salt

Directions

1
Wash, clean and chop the rocket and basil. Peel garlic, chop smaller. Puree rocket, basil, garlic and 100 ml olive oil with a blender, season with salt and pepper. Pour into a glass with screw cap and chill
2
Wash the plaice, dab dry and fillet. Halve the fillets, season with salt and pepper. Whisk egg and 2 tablespoons of cold water. Turn fillets one after the other in flour, egg and panko flour, press lightly. Put them in a cold place
3
Clean the cauliflower, cut into florets and wash. Cook in boiling salted water for about 12 minutes. In the meantime peel onion and cut into strips. Heat 1 tablespoon of oil in a pot. Fry the onion strips in it while turning. Add coconut milk and simmer for about 5 minutes. Drain the cauliflower, add to the coconut milk and puree. Season to taste with salt and pepper
4
Wash the asparagus, cut off the woody ends. Cut the asparagus spears in half. Heat 2 tablespoons of olive oil in a frying pan. Brown the asparagus pieces all around, season with salt, pepper and sugar, remove and keep warm.
5
Wash the tomatoes, cut them crosswise at the bottom. Heat 2 tablespoons of olive oil in a small pan. Melt the tomatoes in it. Remove and sprinkle with sea salt
6
Heat 5 tablespoons of oil in 2 pans. Fry the fillets for about 4 minutes, turning them once. Take them out and let them drip off on kitchen paper. Arrange plaice, asparagus and cauliflower puree on plates. Garnish with tomatoes and some pesto. Put the rest of the pesto back in the fridge and use it for other purposes