RECIPES

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

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Ingredients

For the plaice fillets

For the cabbage

For the sautéed potatoes

For the sauce vierge

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.