A no-fuss white fish dish with minimal prep, all baked in one tray with new potatoes, juicy tomatoes and tender asparagus
Ingredients
- 500g baby new potatoes, well scrubbed and halved if large
- 2 tsp olive oil
- 140g cherry tomatoes on the vine
- 100g pack asparagus, trimmed
- 2 plaice fillets, 140g each
- juice ½ lemon
- knob of butter
Method
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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.
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Take the roasting tin out of the oven, turn the potatoes over and add the tomatoes and asparagus, nestling among the potatoes.
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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.