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Roasted plaice fillets with creamed garlic cabbage, sautéed potatoes and sauce vierge


For the plaice fillets
For the cabbage
For the sautéed potatoes
For the sauce vierge

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the plaice fillets, heat the oil in a small ovenproof frying pan. Season the plaice fillets with salt and freshly ground black pepper. Fry the fish for 2-3 minutes, or until lightly browned, turning the fish over halfway through. Cook in the oven for 5-7 minutes, or until the fish is cooked through.

  3. For the cabbage, place all of the cabbage ingredients into a pan and bring to a simmer over a low heat. Cook for 8-10 minutes, or until the cabbage is tender.

  4. For the sautéed potatoes, heat the oil in a frying pan, season the cooked new potatoes with salt and freshly ground black pepper and fry for 8-10 minutes, or until golden-brown and crisp, stirring occasionally.

  5. For the sauce vierge, gently warm the cherry tomatoes, garlic, rosemary and olive oil in a small pan for 4-5 minutes. Stir in the chopped parsley and season with salt and freshly ground black pepper.

  6. To serve, place the creamed cabbage and sautéed on a plate, arrange the plaice on top and drizzle the sauce vierge around the edges.

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