- 4 plaice/flounder fillets
- 4 anchovy fillets. finely chopped
- 450 g/1 lb./2 ½ cups spinach
- 3 firm tomatoes, sliced
- 200 ml/7 fl oz./ ¾ cup double/heavy cream
- 5 slices olive ciabatta bread
- 50 g/2 oz./2 cups wild rocket/arugula
- 8 tbsp. grated Parmesan cheese
- freshly cooked pasta. to serve
Preheat the oven to 220°C/425°F/Gas Mark 7, 15 minutes before cooking. Put the plaice/flounder on a chopping board and. holding the tail. strip off the skin from both sides. With a filleting knife. fillet the fish. then wipe with a clean, damp cloth or dampened paper towel.
Place the fillets on a large chopping board. skinned-side up. and halve lengthways along the center. Dot each one with some of the chopped anchovies. then roll up from the thickest end and reserve.
Pour boiling water over the spinach. leave for 2 minutes. then drain. squeezing out as much moisture as possible. Place in the base of an ovenproof dish. and arrange the tomatoes on top of the spinach. Arrange the rolled-up fillets standing up in the dish and pour over the cream.
Place the ciabatta and rocket/arugula in a food processor and blend until finely chopped. then stir in the grated Parmesan cheese.
Sprinkle the topping over the fish and bake in the preheated oven for 8-10 minutes until the fish is cooked and has lost its translucency and the topping is golden brown. Serve with freshly cooked pasta.