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Plaice with caper and olive dressing
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650g essential Waitrose new potatoes, quartered
1 tbsp chopped rosemary
2 tbsp olive oil
1 tbsp Cooks’ Ingredients capers, rinsed
30g pitted black olives, chopped
1 garlic clove, crushed
4 plaice fillets
1 lemon, cut into wedges
1. Preheat the oven to 220°C, gas mark 7. Place the potatoes in a roasting tin and toss in the rosemary and 1 tbsp olive oil. Season well and roast for 30-35 minutes, turning occasionally.
2. Meanwhile, combine the capers, olives and garlic; stir in ½ tbsp olive oil. Set aside.
3. Put the fish, skin-side down, on a baking sheet lined with greaseproof paper and season; drizzle with the remaining olive oil. When the potatoes are ready, remove them from the oven and roast the fish for 5 minutes, until just cooked through. Serve with the caper dressing, the potatoes and lemon wedges. Delicious with a crisp green salad.
Typical values per serving:
This recipe was first published in June 2011.