Tom Aikens: Baked plaice with lemon peel and lemon risotto

Before you start to cook the plaice, you will need to start the risotto as this will take just as long.

Pre-heat the oven to 170c

Lemon risotto

1. Sweat off the shallots, garlic, thyme, large lemon peel and bay leaf on a low heat in the butter and olive oil. Make sure they do not brown.
2. Add the rice and cook for 2 minutes, stirring all the time so the oil is absorbed.
3. Add the white wine and cook until it has all evaporated. This will take a minute or so.
4. Slowly add the hot chicken stock to the rice, little by little, stirring every minute or so. This will take around 16 minutes until the rice is almost cooked.
5. After 4 minutes of cooking, cook the plaice in the oven. When the rice is almost cooked, add the fine lemon zest, juice, crème fraiche, and Parmesan.
6. Re-season if needed and cook for 2 minutes.

Baked plaice

1. To cook the fish, take a large non-stick shallow oven tray and spread butter all over it.
2. Put 1/2 the herbs and aromatic seasonings on the tray, including salt and pepper then the rest the plaice on top.
3. Drizzle with the white wine and lemon juice then a few specks of butter and some more seasoning.
4. Cover the shallow tray in tin foil and bake the plaice for in the oven for approx 6-8 mins.
5. Serve with the lemon risotto.