Summer baked plaice
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Summer baked plaice

By Justine Pattison

A no-fuss white fish dish with minimal prep, all baked in one tray with new potatoes, juicy tomatoes and tender asparagus

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 445
  • fat 15g
  • saturates 7g
  • carbs 42g
  • sugars 7g
  • fibre 6g
  • protein 32g
  • salt 0.7g

Ingredients

  • 500g baby new potatoes, well scrubbed and halved if large
  • 2 tsp olive oil
  • 140g cherry tomatoes on the vine
  • 100g pack asparagus, trimmed
  • 2 plaice fillets, 140g each
  • juice ½ lemon
  • knob of butter

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and drizzle with the oil. Season and roast for 20-25 mins.

  2. Take the roasting tin out of the oven, turn the potatoes over and add the tomatoes and asparagus, nestling among the potatoes.

  3. Place the fish on top and squeeze over the lemon. Top each fillet with a smear of butter, season and return to the oven for a further 10-12 mins or until the fish is cooked and the vegetables are tender.

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