Ingredients

• 1 tbsp olive oil
• 2 plaice fillets
• salt and freshly ground black pepper
• ½ onion
• peeled
• finely chopped
• ½ Savoy cabbage
• shredded
• 200ml/7fl oz double cream
• 2 garlic cloves
• peeled
• chopped
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 6 new potatoes
• cooked
• halved
• salt and freshly ground black pepper
• 6 cherry tomatoes
• quartered
• 3 garlic cloves
• peeled
• squashed with the side of a knife
• 2 sprigs fresh rosemary
• 4 tbsp extra virgin olive oil
• 1 tbsp chopped fresh flatleaf parsley leaves
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the plaice fillets
• heat the oil in a small ovenproof frying pan. Season the plaice fillets with salt and freshly ground black pepper. Fry the fish for 2-3 minutes
• or until lightly browned
• turning the fish over halfway through. Cook in the oven for 5-7 minutes
• or until the fish is cooked through.
• For the cabbage
• place all of the cabbage ingredients into a pan and bring to a simmer over a low heat. Cook for 8-10 minutes
• or until the cabbage is tender.
• For the sautéed potatoes
• heat the oil in a frying pan
• season the cooked new potatoes with salt and freshly ground black pepper and fry for 8-10 minutes
• or until golden-brown and crisp
• stirring occasionally.
• For the sauce vierge
• gently warm the cherry tomatoes
• garlic
• rosemary and olive oil in a small pan for 4-5 minutes. Stir in the chopped parsley and season with salt and freshly ground black pepper.
• To serve
• place the creamed cabbage and sautéed on a plate
• arrange the plaice on top and drizzle the sauce vierge around the edges.