Summer baked plaice

Summer baked plaice

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(4 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
A no-fuss white fish dish with minimal prep, all baked in one tray with new potatoes, juicy tomatoes and tender asparagus

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal445
  • fat15g
  • saturates7g
  • carbs42g
  • sugars7g
  • fibre6g
  • protein32g
  • salt0.7g


  • 500g baby new potatoes, well scrubbed and halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g cherry tomatoes on the vine
  • 100g pack asparagus, trimmed



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 plaice fillets, 140g each
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes in a large roasting tin and drizzle with the oil. Season and roast for 20-25 mins.

  2. Take the roasting tin out of the oven, turn the potatoes over and add the tomatoes and asparagus, nestling among the potatoes.

  3. Place the fish on top and squeeze over the lemon. Top each fillet with a smear of butter, season and return to the oven for a further 10-12 mins or until the fish is cooked and the vegetables are tender.

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Comments, questions and tips

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11th Feb, 2017
So easy, and really tasty and healthy. I omitted the butter and replaced vine tomatoes with chopped tinned tomatoes.
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