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Holland Plaice Fillets with Mediterranean Tomato Sauce

Holland Plaice Fillets with Mediterranean Tomato Sauce

5 min
45 min

2 Garlic Cloves, Sliced

5 Tablespoons French Or Ligurian Extra-Virgin Olive Oil

1/2 Cup Sauvignon Blanc Or Other Dry White Wine

1 Can San Marzano Whole Tomatoes In Juice

Fine Sea Salt To Taste

1/2 Cup Nicoise Olives, Drained

1/4 Cup Packed Fresh Basil Leaves, Julienned

1 Tablespoon, Non Pariel Capers, Drained

4 (6-7-Oz) Plaice Fillets

10 Oz. Baby Spinach, Washed


Preheat Oven to 400°F

Make Sauce:

Cook garlic in 2 tablespoons oil in a 2 Quart coated cast iron gratin dish over moderate heat (on stove top), stirring until softened (do not brown the garlic).

Add wine simmer 3-4 minutes.

Add tomatoes with juice, smash slightly with fork, and gently simmer about 20 minutes. Remove pan and cool sauce 10 minutes.

Season the fish with salt and pepper.

Roll Plaice fillets with dark skin side inside.

Bake Fish:

Arrange fish rolls, seam sides down, on tomato sauce in gratin dish.

Drizzle with remaining Olive Oil, Olives and Capers and bake, uncovered, until fish is just cooked through. About 12-15 minutes.

Remove the fish to 4 heated plates.

Heat tomato sauce in gratin dish on stove top, and then add spinach and fresh basil, stirring until wilted, about 1 minute.

Garnish fish with Sauce and Spinach. Serve immediately