This tasty baked recipe is not only a healthy choice, it’s also gluten-free.
Preheat the oven to 180C/fan or 160C/gas mark 4. Brush a large baking tray with oil.
Add the chives to the butter and season to taste. Place in the refrigerator to chill.
Put the flour, egg and cornflakes into three separate shallow dishes. Season the flour with pepper. Dip the plaice fillets into the flour. Shake off any excess flour, then dip the fillets into the egg before dipping into the cornflakes. Put the plaice on the prepared tray and put into the oven for 15-20 minutes or until the coating is crispy and the fish cooked through.
While the fish is cooking, boil the new potatoes for around 10-15 minutes, until soft. Drain well. Cook the peas according to the pack instructions, and drain.
Mix the crème fraiche and mustard together, then add to the drained potatoes and mix gently.
Serve the plaice topped with a dollop of the chive butter with the new potatoes and peas on the side.