Plaice Fillets in Lime Sauce

Method:

1. Line a large roasting tin with Bake-O-Glide™.
2. Wash the fish fillets and pat dry on kitchen paper. Season then roll up the fillets (skin side on the inside) and lay them, folded side down, in the roasting tin.
3. Put a blob of butter or dollop of oil on each piece of fish then cover the tin with foil.
4. Hang the tin from the third set of runners and cook for about 15 minutes.
5. Remove from the tin and keep warm in the simmering oven until needed.

For the sauce...

1. Grate the rind of the lime into the roasting tin, and add the stock.
2. Put onto the floor of the roasting oven to boil for 5 minutes.
3. Squeeze the lime juice and stir in the cornflour.  Add to the stock and return to the oven floor for a further 5 minutes to cook and thicken the cornflour.  Stir well.
4. Put the eggs, sugar, seasoning and ginger into a bowl and beat well.  Still beating, pour on the hot stock. The sauce will thicken.
5. Serve the fish with the sauce poured over, and sprinkled with chives.