Flounder fillets in camelina crust

Preparation: 20 minutes | Cooking time : 5 minutes | Servings: 4 servings

Ingredients:

2 egg yolks

1 tbsp (15ml) Dijon mustard

⅔ cup (150ml) camelina oil Signé Caméline

2 tbsp (30ml) chopped fresh chives and more for serving

1 tbsp (15ml) camelina seeds Signé Caméline

8 (about 800g) plaice fillets without skin

Camelina oil Signé Caméline, for cooking, sufficient quantity

Salt and freshly ground pepper to taste

Preparation:

1. Preheat the oven to broil .
2. In a bowl, whisk the egg yolks and mustard. Salt and pepper the mixture. Drizzle in the oil while continuing to whisk everything until you obtain a mayonnaise. Add the chives and camelina seeds. Adjust the seasoning if necessary.
3. On an oiled non-stick baking tray, place the plaice fillets, then salt and pepper them. Brush mayonnaise on top of each fillet. Cook the fish in the top of the oven for 4 minutes, or until cooked and browned on top.
4. Garnish the fillets with a little chopped chives.

Photo credit and recipe: www.ici.radio-canada.ca