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roasted whole plaice

Roasted Plaice with Cherry Tomatoes

Hugh Fearnley-Whittingstall
Plaice simply roasted with cherry tomatoes, sweet and succulent.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 2
Calories 570 kcal
How Difficult Easy

Ingredients
  

  • Olive oil
  • 1 kg plaice cleaned with skin on
  • 1 tbsp butter unsalted, cut into small pieces
  • 400 g Tomato sweet
  • 6 sprigs thyme
  • 2 bay leaves
  • Sea salt
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 425°F (220°C). Oil a baking sheet large enough to accommodate your plaice. Season the surface of the baking sheet and place the fish on it, pale side (underside) down. Drizzle the fish with olive oil and massage it in. Season all over with pepper and lots of salt and dot the little pieces of butter over it.
  • Scatter the cherry tomatoes around the fish, along with the thyme and bay leaves. Bake for 20 to 30 minutes, until the fish is just cooked and the tomatoes are blistered and soft.
  • Once roasted, the flesh of the plaice should lift easily from the bone in neat fillets. Remove the top two fillets using a fish knife and fork. Ease the skeleton away to reveal the remaining two fillets from the underside. Serve the fish with the tomatoes and all the buttery, salty-sweet roasting juices.

Nutrition

Calories: 570kcalCarbohydrates: 9gProtein: 103gFat: 14gSaturated Fat: 7gFiber: 2gSugar: 5g
Keyword fish, roast, tomato
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