We’re taking you to the flavours of Italy with this plaice and potato dish; combining the lush flavours of garlic, rosemary and lemon.
- 1kg Plaice
- 1kg Potatoes
- 75ml Extra virgin olive oil (for the salsa)
- 60ml Extra virgin olive oil (for brushing)
- Handful of finely chopped flat leaf parsley
- 3 Cloves of garlic
- 6 Sprigs of rosemary
- Lemon juice
- Salt and pepper for seasoning
Begin by preparing your salsa. Combine 75ml extra virgin olive oil with your parsley, 1 clove of garlic, a pinch of salt and pepper, and lemon juice.
Peel your potatoes and cut them into roughly 3mm slices.
Take an oven tray, and line it with greaseproof paper. Brush the paper with extra virgin olive oil.
Arrange the potatoes on the greaseproof paper in the rough shape of your fish, brushing them with extra virgin olive oil and seasoning with salt and pepper. Leave some potato slices over for later.
Put your potatoes into a preheated oven at 200 degrees/gas mark 6 for 10-15 minutes.
Whilst your potatoes are cooking, prepare your fish by stuffing the cavities with rosemary and your remaining garlic. Once your potatoes have been in the oven for 10-15 minutes, remove them but leave the oven on.
Place your prepared fish on top of the potatoes and brush it with olive oil. Season your fish with salt, and then arrange the remaining potato slices on top of the fish. Put some rosemary sprigs around the potatoes.
Leaving your oven at the same temperature, place your tray back in and cook for 30 minutes. Depending on the size of your fish, you may need to cook for slightly longer.
To serve, remove your fish from the oven and garnish with the salsa you prepared earlier and enjoy!