10 plaice fillets, thawed
200 g prawns, thawed
10 ripe avocados
1 red onion
200 g pickled garlic
100 g capers
1 pot of red sorrel
10 stems of parsley
200 ml lemon oil
salt and pepper
Bake the avocados whole in the oven for 15 minutes at 200°C.
Finely chop the red onion and turn with the capers and the roughly chopped pickled garlic.
Season the plaice fillets with salt and pepper and bake in the oven for 6 minutes at 200°C.
Split the warm avocados and remove the stones. Fill them with prawns, plucked sorrel and finely chopped parsley stems. Arrange the fish on a dish or plate with the warm avocados, and sprinkle with the garlic/capers mixture.
Drizzle a little lemon oil over the fish before serving.