Plaice in Italian Tomato Sauce (BC)

Plaice is a very popular fish in The Netherlands, often served baked in butter. However, place works great with tomato sauce as well. Cooking some celery with the spaghetti is my cheating way of adding additional vegetables to the dish. You can also use courgette, which is best cut with a spiraliser.

Ingredients:

  • 1 red onion
  • 1 tsp sunflower oil
  • 2 cloves of garlic
  • 1 can tomato cubes
  • 1/4th tsp oregano
  • 1/4th tsp basil
  • salt/pepper
  • 160gr plaice, skin off
  • 85gr spaghetti
  • 1 stalk celery

Serves 1 as part of the Budget Challenge

Recipe:

Chop the onion finely.
Heat the oil in a frying pan large enough to hold the plaice. Sweat the onions on a low flame until soft.
Chop the garlic finely. Add the garlic to the onion, bake for 1 minute to make the garlic more fragrant.

Add the tomato, oregano, basil and season to taste with salt and pepper. Simmer for 5-7 minutes to soften the tomatoes and bind everything into a sauce.
Place the plaice in the sauce. Bake for 2 minutes or until the fish is cooked through.

Cut the celery in half. Cut each piece into thin julienne, just a bit thicker than the spaghetti is.
Cook the celery together with the spaghetti.

Serve the plaice with the tomato sauce on top of the spaghetti and celery.

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