Ingredients

• 275g/10oz breadcrumbs
• 110g/4oz fresh flatleaf parsley leaves
• 2 garlic cloves
• peeled
• 4 tbsp olive oil
• salt and white pepper
• 110-150ml/4-5fl oz water
• 4 fillets plaice
• skin removed
• 25g/1oz butter
• 1 shallot
• peeled
• finely diced
• 50g/1¾oz pancetta
• finely diced
• 200g/7¼oz Jersey Royal potatoes
• finely diced
• 100g/3½oz canned flageolet beans
• drained and rinsed
• 100g/3½oz spring greens
• finely sliced
• 150ml/5¼fl oz chicken stock
• 50g/1¾oz butter
• 2 tbsp chopped fresh chervil

Directions

• For the herb-crusted plaice
• preheat the oven to 200C/400F/Gas 6.
• Blend the breadcrumbs
• parsley and garlic in a food processor until the mixture resembles fine breadcrumbs.
• Add the olive oil and season
• to taste
• with salt and white pepper. Blend again until the mixture resembles a smooth paste
• adding water as necessary.
• Place the mixture onto a large sheet of greaseproof paper
• cover with another sheet of greaseproof paper and
• using a rolling pin
• roll the mixture out to the size of the four fillets. Set aside.
• Arrange a sheet of greaseproof paper on a baking tray and put the fish fillets on top. Cut the pressed mixture into rectangles to make a crust for each fillet. Top each fish fillet with the crust and bake for 8-10 minutes
• or untilt the fish is cooked through.
• For the Jersey Royal potatoes and spring green broth
• heat a large frying pan and add the butter. Once melted
• add the
• shallots and pancetta and fry for 2-3 minutes until the pancetta is crisp.
• Add the potatoes and flageolet beans and cook for a further two minutes.
• Add the spring greens and stock and cook for 2-3 minutes
• or until the volume of stock has reduced slightly.
• Stir in the butter to thicken the sauce and sprinkle over the chervil.
• To serve
• spoon the Jersey Royal and spring green broth onto each of four plates and place the fish on top.