Plaice rolls with herbs and braised tomatoes

Name: Plaice rolls with herbs and braised tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 Plaice fillets (70 g each); 7-10 Tbsp juice of 1/2 lemon; 1 collar parsley, chives and dill; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Spring onions; 500 g Tomatoes; 20 g Butter or margarine; 1/8 l Vegetable broth (instant); 7-10 Tbsp Dill flowers, dill and lime slices; 7-10 Tbsp wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

12 Plaice fillets (70 g each)
7-10 Tbsp juice of 1/2 lemon
1 collar parsley, chives and dill
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Spring onions
500 g Tomatoes
20 g Butter or margarine
1/8 l Vegetable broth (instant)
7-10 Tbsp Dill flowers, dill and lime slices
7-10 Tbsp wooden skewers

Directions

1
Wash the plaice fillets, dab dry and sprinkle with lemon juice. Wash the herbs, dab dry and chop finely. Season fish with salt and pepper. Spread the herbs on the fish and roll up. Stick it firmly with wooden skewers.
2
Clean and wash spring onions and cut into rings. Wash, clean and chop the tomatoes. Melt fat in a pan. Sauté the spring onions and tomatoes briefly. Pour on broth. Season with salt and pepper. Put the tomato and onion mixture into 4 small moulds. Place 3 plaice rolls in each mould. Cook in the preheated oven (E: 200 °C/ gas: level 3) for 8 minutes.
3
Season with salt and pepper. Put the tomato and onion mixture into 4 small moulds. Place 3 plaice rolls in each mould. Cook in the preheated oven (E: 200 °C/ gas: level 3) for 8 minutes. Garnish with lime slices, dill flowers and dill. Delicious with baguette