Roasted plaice fillets with creamed garlic cabbage, sautéed potatoes and sauce vierge
For the plaice fillets
For the cabbage
- ½ onion, peeled, finely chopped
- ½ Savoy cabbage, shredded
- 200ml/7fl oz double cream
- 2 garlic cloves, peeled, chopped
- salt and freshly ground black pepper
For the sautéed potatoes
For the sauce vierge
Preheat the oven to 200C/400F/Gas 6.
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.
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.
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.
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.
To serve, place the creamed cabbage and sautéed on a plate, arrange the plaice on top and drizzle the sauce vierge around the edges.