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Bagt rødspættefilet med citron og hvidløg - Grillet rødspætte
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Baked plaice fillets with lemon and garlic

A recipe for baked plaice fillets on the barbecue, - plaice fillets with lemon, garlic and parsley.
Course Lunch, Main course
Cuisine Danish
Nøgleord Barbecued fish, Fish on the barbecue, Plaice fillet
Total Time 30 minutes
Servings 4 people
Calories 499kcal

Ingredients

Baked plaice fillets

  • 4 large plaice fillets - approx. 200 g per person
  • 150 g butter
  • 3 cloves garlic, grated or crushed
  • 1 handful parsley, finely chopped
  • 1 1/2 lemons, zest finely grated and the lemons cut into thin slices
  • Salt and plenty of freshly ground black pepper

Rocket salad with lemon vinaigrette

  • 2 bags rocket - approx. 150 g
  • 3 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 spring onions, finely sliced
  • Salt and pepper

Other serving suggestions

  • Boiled, fried or barbecued potatoes
  • Barbecued or steamed green asparagus
  • Gnocchi, - boiled and/or fried

Instructions

  • Heat the barbecue to approx. 225°C.
    *The fish needs direct heat. On my barbecue I light all the burners on medium heat, which gets me to 225°C. Remember that the lid must be closed.
    *You can of course also cook the fish in the oven. The oven should also be set to 225°C.
  • Trim the plaice fillets of any stray bones or scales, and season them with salt and pepper on both sides.
  • Lay the thin lemon slices in the bottom of an ovenproof dish and place the plaice fillets on top. It is important that the fillets sit on top of the lemon.
  • Melt the butter in a saucepan, turn off the heat and add the garlic, lemon zest and parsley. Season with a little salt and pepper.
  • Spoon the butter mixture over the fish and bake in the barbecue (or oven) for approx. 10 minutes, - depending on size.
    *It is important that you can hear the butter sizzling and bubbling vigorously, - that is what gives the dish its best flavour.
  • Meanwhile, mix the ingredients for the lemon vinaigrette, - oil, lemon juice, spring onions, salt and pepper, - and toss it with the rocket.
    *The vinaigrette can also be made ahead and left to infuse on the worktop. But only toss the salad just before serving.
  • Serve the fish with extra butter from the dish, - and use it as a butter sauce for the potatoes or other sides too.

Nutrition

Calories: 499kcal | Carbohydrates: 3g | Protein: 28g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 334mg | Potassium: 800mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2032IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 1mg