Baked plaice with parmesan crumbs

This was very quick and easy to prepare, and the combination of the parmesan and butter with the breadcrumbs on top of the plaice, which has a very distinctive taste, was very nice. I prefer baking breaded fish in the oven to frying as it tends to fall apart less. However, my plaice fillets were probably a bit thinner than Nigel would have suggested (the fault of my grocery delivery, not his), and the fish came out a bit mushy and fell apart quite easily when dishing up, despite my reducing the cooking time. Still, it did taste good still and went well with the baked potato wedges I did at the same time, as well as with a green salad.