- 500g baby new potatoes, well scrubbed and halved if large
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tsp olive oil
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 fruits…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.
Take the roasting tin out of the oven, turn the potatoes over and add the tomatoes and asparagus, nestling among the potatoes.
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.