This easy one-tray recipe requires minimal effort but teaches you how to cook plaice, served on a bed of roasted Charlotte potatoes and baby plum tomatoes with fragrant fennel and dill. A versatile dinner idea which works well with any flat white fish and is a very simple way to prepare a healthy main.
- Preheat the oven to gas 6, 200°C, fan 180°C. In a large roasting tin, toss the potatoes with 1 tbsp oil and some seasoning. Roast for 20 minutes.
- Heat 1/2 tbsp oil in a pan. Add the onion and cook for 5 minutes, or until softened. Add the garlic and fennel with a little seasoning, and cook for 2 minutes more.
- Spoon the fennel mixture over the potatoes. Top with the tomatoes, dill and chilli, then return to the oven for 5 minutes. Arrange the plaice fillets, skin-side down, over the veg mixture. Squeeze over half the lemon, then drizzle with the remaining oil; season well. Cut 4 lemon slices from the remaining half and sit two on each fillet. Return to the oven for 8 minutes, or until the fish is cooked through and the veg is tender.
- Scatter with parsley to serve.
Tip: Any flat white fish, such as bass, bream or sole, would work just as well in this dish. Or you could use salmon or cod, and cook for 2-4 minutes longer.
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