Plaice with Mushrooms and Lime

Ingredients

4 white-skinned Plaice fillets.
Celery Salt
Freshly ground Black Pepper
2 Limes
4 medium sized Tomatoes
3 or 4 leaves of Basil
300g/10.5oz mixed mushrooms(any button, chanterelle, shitake, oyster, whatever you can get your hands on and whatever has the most flavour)
Fry Light

Preparation

Wash the fish and pat dry on kitchen towel, do the same with the mushrooms. Slice the limes in half and extract the juice. Skin the tomatoes, take out the seeds and chop the flesh. Roughly chop the basil.

Preheat the grill to a moderate heat.

Take the grill pan and place a large piece of grease proof paper over the rack. Place the Plaice fillets onto the grease proof paper and sprinkle with the celery salt, lime juice and black pepper.

Place the grill pan under the grill and cook the fillets for about 8 minutes, or until thoroughly cooked.

While the fillets are under, spray a frying pan with frylight, add the mushrooms and on a low heat for about 5 minutes until they are cooked through.

Then take a small saucepan and heat the chopped tomatoes, season to prefered taste.

On a plate, put the Plaice fillet, spoon on the mushrooms and then the chopped tomatoes, sprinkle over the chopped basil and serve.

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