Plaice stuffed with sea bass, lemon zest & parmesan

Plaice stuffed with sea bass, lemon zest & parmesan served on curried lentils & rice ‘risotto' recipe I’ll concentrate on the stuffing for the plaice here which is made by mixing the following (in this order to maintain texture) in a bowl:

1. Two spring onions, half a stick celery, one clove of garlic, handful of parsley - blended
2. One thick slice of sour dough or ciabatta bread - roughly blended
3. A sea bass fillet & a few scallops - roughly blended
4. Quarter of a lemon’s zest - microplaned or finely grated
5. 50g of grated parmesan plus one tbs cream cheese

Prepare the plaice by running a knife along the natural ‘line’ on the top of the fish from tail to head. Then, from the centre of the cut, run knife gently out to edges of fish whilst moving from tail to head, slowly separating the flesh from the bones to create a pouch for the stuff (as seen in the picture).

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