Ingreadient :

• 1 large bunch of basil
• 2 cloves garlic crushed
• 50g Parmesan
• 12 thick slices of bread
• 1 large bunch of parsley
• 50g full fat cream cheese
• 1 lemon juice and zest
• 1 large plaice
• 25ml olive oil.
• 50g butter

To serve – lemon wedges and watercress

Direction :

1. Preheat the oven to 180c.
2. To prep the fish, use scissors to remove the outer fins, cut off the head, follow the line on the top of the fish to cut through using a sharp knife and hammer. Place into a hot pan with butter and oil, season.
3. In a large food processor, blitz the herbs and garlic until smooth. Add the bread and blitz, season zest in the lemon and squeeze in ½ the juice. Finish with the cream cheese and bring together.
4. Spoon onto a sheet of greaseproof paper, cover in another sheet of paper and roll out to 2 mm thick. Cut in ½ lengthways then pop on top of the fish remove the paper gently then spoon over some of the butter. Remove then roast for 12 to 15 minutes.
5. Serve with a lemon wedge and a sprig of watercress.