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Plaice with preserved lemon & parsley potatoes
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350g Jersey Royal or new potatoes, quartered
2 tbsp olive oil
½ tsp smoked paprika
1 preserved lemon, skin only, roughly chopped
25g pack flat leaf parsley, chopped
100g cherry tomatoes on the vine
2 large plaice fillets
3 tbsp dry white wine
1. Preheat the oven to 200°C, gas mark 6. Toss the potatoes with two-thirds of the oil, the smoked paprika and seasoning. Spread in a single layer over the base of a small roasting tin.
2. Cook in the oven for 30 minutes, turning occasionally, until lightly browned on all sides.
3. Remove the potatoes from the oven and stir through the preserved lemon and parsley. Add the tomatoes. Arrange the plaice fillets on top, skin side down. Sprinkle over the white wine and season. Return to the oven.
4. Cook for 10 minutes until the fish is opaque and the tomatoes are starting to soften. Serve with salad or steamed fresh peas.
Typical values per serving:
65mg vitamin C