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Plaice with anchovy potatoes & cherry tomatoes
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300g Charlotte potatoes, scrubbed and cut into chunks if large
3 anchovy fillets, from a jar or can
2 cloves garlic, crushed
1 tbsp olive oil
2 plaice fillets, each about 200g, skinned if liked
½ bunch salad onions, trimmed and sliced diagonally
150g cherry tomatoes, halved
1 tbsp chopped oregano (3-4 sprigs)
3 tbsp essential Waitrose Low Fat Vinaigrette
1. Preheat the oven to 200°C, gas mark 6. Cook the potatoes in boiling, lightly salted water for 6-7 minutes until tender. Finely chop the anchovy fillets and put in a bowl with the garlic and oil. Mash the ingredients together with the back of a spoon.
2. Drain the potatoes and tip into a roasting tin. Add the anchovy mixture and mix well. Fold the plaice fillets in half and add to the roasting tin. Bake for 15 minutes. Add the salad onions, tomatoes and oregano to the tin, turning them with the potatoes and bake for 5 minutes.
3. Transfer the fish and potatoes to plates. Add the vinaigrette to the tin, stirring in any anchovy and garlic mixture. Drizzle over the fish to serve.
Typical values per serving:
1 of your 5 a day; low in saturated fat
This recipe was first published in June 2018.