Lovage Crusted Plaice on the Bone - James Martin Chef

Ingredients

• 1 large bunch of lovage
• 50g Parmesan
• 1 thick slice of bread
• 1 large bunch of parsley
• 50g full-fat cream cheese
• 1 lemon, juice and zest
• 1 large plaice, filleted
• 50g melted butter
• Green beans, sugar snap peas and cavolo nero
• 25g butter
• Lemon wedges
• Watercress
• Pre heat the oven to 180°C
• In a large food processor blitz the herbs until smooth. Add the bread and blitz.
• Season the mixture, add in the lemon zest and squeeze in ½ the juice and then finish with the cream cheese and bring together.
• Spoon onto a sheet of greaseproof paper, cover in cling film and roll out to 2 mm thick. Cut in half lengthways and then pop on top of the fish.
• Remove the paper gently then cover in cling again and smooth down over the fish, remove the cling film and then place the fish in the oven to roast for 5 to 6 minutes.
• Cook the veg in butter and water and serve with the fish. Brush the fish with butter garnish with lemon wedges and waterc