I love summer - nice, hot weather, blue sky and longer days.
Unfortunately, we don't have many sunny days in Manchester, so when the weather is hot and nice I celebrate it as if it's the last day of the summer.
Unfortunately, we don't have many sunny days in Manchester, so when the weather is hot and nice I celebrate it as if it's the last day of the summer.
And what's the best way to celebrate it, if not to prepare something light and fresh, something that reminds me about all the beautiful places I have visited.
The recipe for citrus grilled plaice is quick and simple, yet sophisticated. Fish with lemon is always a good combination and zest of orange adds citrusy flavour.
Ingredients (for 2 people):
175g fresh tagliatelle
1 courgette and 1 carrot, cut in ribbons
Finely grated zest and juice of 1/2 orange
Finely grated zest and juice of 1/2 lemon, plus wedges to squeeze over
2 tsp extra virgin olive oil
1 tbsp snipped fresh chives (i didn't have it, omitted)
2 x plaice fillets
15g low fat spread
Preheat the grill to medium and line a grill pan with foil. Cook the tagliatelle according to pack instruction, adding courgette and carrot ribbons for the last minute of cooking. Drain well.
Combine the orange and lemon zest and juices with the oil, chives and toss into the pasta. Cover to keep warm.
Meanwhile, put the plaice on the grill pan and dot with the low fat spread. Season with black pepper and grill for 4-5 minutes until cooked through - it will flake easily.
Serve the plaice with the juices on a pile of pasta with the lemon wedges (for squeezing over).
This can also be good with salmon fillets (grill fillets for 5-10 minutes).
