Stuffed Fillets Of Plaice

4 plaice fillets, cut in half and skinned
2 tablespoons olive oil
1 tablespoon white wine vinegar
10 small basil leaves
salt
freshly ground black pepper
350 g/12 oz courgettes, finely sliced
450 g/1 lb ripe tomatoes, skinned, deseeded and
finely sliced
600 nil/1 pint court bouillon
juice of 2 lemons
basil sprigs, to garnish

Lay the fillets flat in a shallow dish with the oil and vinegar. Roughly chop two of the basil leaves and sprinkle over the fish. Season well with salt and pepper and marinate for up to 2 hours.

Meanwhile, place the courgettes in a colander and sprinkle with salt. Leave for 30 minutes. Rinse well under running cold water to remove all the salt and pat dry with absorbent kitchen paper. Mix together a quarter of the tomato and courgette slices in a bowl and season well.

Remove the fillets from the marinade and gently pat dry. Place 1 teaspoon of the tomato and courgette mixture and 1 basil leaf at one end of each fillet. Season well. Roll up rightly and place side by side in a steamer compartment. Bring the court bouillon to the boil. Cover the plaice with a tight-fitting lid and steam over the court bouillon for 6 to 8 minutes.

Heat the remaining courgette and tomato slices in a saucepan but do not allow them to stew. Check and adjust the seasoning. Divide the mixture between 4 individual plates. Arrange the stuffed plaice on top, and spoon on a little lemon juice. Garnish with basil sprigs.

SERVES 4