Baked plaice with orange & thyme stuffing

This fantastic main course dish makes great use of breadcrumbs from the crusts of a 3- to 4-day-old loaf of Warburtons Unsliced Tiger White or Brown bread.

• Preparation: 10 mins
• Cooking: 30 mins
• Serves: 4

What you need:

• 4 large plaice fillets
• 50g (2oz) low fat spread
• 1 small onion, finely chopped
• 2 crusts and 2 slices from a Warburtons Unsliced Tiger White or Brown, made into breadcrumbs
• Finely grated rind and juice of 1 large orange
• 1 tbsp thyme leaves, plus a few sprigs
• 1 egg, beaten
• 100ml (3 1/2fl oz) vegetable stock
• Freshly ground black pepper
• Fresh vegetables, to serve

What you do:

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
2. Rinse the plaice fillets and lay them on a work surface, skin side up.
3. Melt half the low fat spread in a small frying pan and sauté the onion gently for about 5 minutes, until softened. Add to the breadcrumbs with the orange rind, thyme and beaten egg. Season to taste, then mix thoroughly to bind together.
4. Share the stuffing between the fish, placing the mixture at the wide end of the fillets, then roll them up. Arrange them in a greased baking dish, tucking the ends underneath.
5. Melt the remaining spread and add the orange juice and stock. Pour over the fish fillets and add the thyme sprigs. Bake for 15-20 minutes, until the fish is cooked (the flesh should be opaque and will flake when tested with a fork). Serve with fresh vegetables.

Cook's tip:

For convenience, use dried herbs - just add 2 tsp dried thyme to the breadcrumb mixture instead of fresh thyme

You could use 4 regular slices of bread (and no crusts) for making into breadcrumbs

For a special flavour, use dry white wine instead of stock

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