- 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
- 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.