Nathan Outlaw’s whole baked plaice, cider onions, tarragon and anchovy butter

By Nathan Outlaw, Restaurant Nathan Outlaw.

Download recipe.

Ingredients

  • 1 plaice, at least 1kg, gutted
  • 50ml olive oil
  • 12 white onions, finely sliced
  • 2 bay leaves
  • 200ml cider
  • Salt and pepper

Anchovy Butter

  • 200g unsalted butter, softened
  • 2 shallots, finely chopped
  • 1 bunch of tarragon, picked and chopped, saving some good leaves for presentation
  • 4 salted anchovy fillets, chopped
  • Salt and pepper
  • 1 lemon, cut into wedges

Method

  1. Heat your oven to 220ºc. In a roasting tin, add the oil, onions, bay leaves and cider. Place in the oven for 20 minutes.

  2. Meanwhile, place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and reserve until ready to cook.

  3. Season the plaice all over and remove the onions from the oven. Place the fish on top of the onions and then put the tray into the oven and cook for 15 minutes. To check for 'doneness', make an incision into the thickest part of the fish and then pop the whole lot back into the oven for 2 minutes. Serve it in the tray so that you can help yourselves. Serve simnply with some of the cider onions and a wedge of lemon.