Trying to eat fish more often! This was quite easy to make and cooks all in the one roasting dish. Ready in less than half an hour!
Preparation Time: 10 mins
Cooking Time: 35 mins
Serves: 2
Calories per serving: 384.7
Ingredients
Potatoes, Charlotte – 300g
Olive Oil – 20ml
Red Onions – 1 Sm/90g
Garlic, Raw – 1 Clove/3g
Fennel, Bulb – 180g
Baby Plum Tomatoes – 100g
Dill, Fresh – 1 Tbsp/3g
Chilli Flakes – Pinch
Plaice Fillets – 2 Fillets/280g
Lemon, Fresh – 1 Lemon/115g
Parsley, Fresh – 10g
Method
Preparation: Finely slice the potatoes (leaving skin on). Peel the onion and cut into wedges. Peel and finely slice the garlic. Halve the plum tomatoes. Finely dice the red chilli. Halve the lemon. Trim and finely slice the fennel.
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.
Nutrition Data Per Serving
Calories (kcal) 384.7
Carbohydrate (g) 31.3
Fat (g) 15.3
Fibre (g) 7.5
Fruit & Veg 3.3
Protein (g) 27.8
Alcohol 0.0
