This is a really lovely light and simple meal! It can be made with other fresh white fish, such as sole, and baking in the paper parcels keeps the fish lovely and soft. I love the combo of Avocado and Tomatoes and this salad goes really nicely with the fish.
2 plaice fillets, skinned
2 Tbsp butter, at room temperature
1 bunch of fresh parsley, finely chopped
1 garlic clove, crushed
1 large handful cherry tomatoes
1 bunch of fresh basil leaves
2 Tbsp balsamic vinegar
Preheat the oven to 200C.
Make the flavoured butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in the crushed garlic and chopped parsley. Set aside.
Rip out two large rectangle sheets of greaseproof paper and place 1 fish fillet in the centre of each sheet. Season the fillets with sea salt and freshly ground black pepper and place a dollop of the flavoured butter on top of the fish.
Lift up each side of the paper and seal by scrunching up the sides all together to make two tight but baggy parcels. Place the fish parcels on a roasting tray.
Bake in the oven for 12-15 minutes until the fish is just done and has turned from translucent to opaque.
Meanwhile cut into the avocado and run the knife vertically down the avocado and all the way around until you get back to where you started. Twist both sides of the avocado and they will come away from the pip. Then cut into each side of the avocado and make a criss cross pattern in the flesh with the knife. Flip inside out and you’ll find the squares of avocado pieces will come away from the skin easily. Place these avocado pieces into a bowl.
Halve the cherry tomatoes and add them to the bowl with the avocado. Tear the basil leaves into the bowl. Drizzle with the balsamic vinegar and season with sea salt and freshly ground black pepper. Mix everything together well.
Serve the fish parcels on a plate so you can enjoy unwrapping them, and all the lovely herb juices will then flow onto the plate. Serve with the avocado and tomato salad.
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