Roasted Plaice Fillets with Creamed Garlic Cabbage, Sautéd Potatoes and Sauce Vierge

Pan-fry and roast plaice fillets, serve with simmered creamed savoy cabbage, crispy sautéed new potatoes, and a warm tomato-herb oil.

Dinner Seafood High Protein Savoy Cabbage Plaice

Estimated Nutrition

Calories

1642.5

kcal / serving

1642.5 kcal total

Carbs

45.8g

per serving

45.8 g total

Fat

138.4g

per serving

138.4 g total

Protein

64.2g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Double Cream

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

peeled, chopped

clove

Garlic

peeled, squashed

sprig

Rosemary

fresh

tbsp

Flat leaf Parsley

chopped leaves

OilsFats

Olive Oil

for frying fish

Olive Oil

for sautéed potatoes

Extra Virgin Olive Oil

for sauce

Seafood

piece

Plaice Fillet

Vegetables

0.5

piece

Onion

peeled, finely chopped

0.5

piece

Savoy Cabbage

shredded

piece

New Potatoes

cooked, halved

piece

Cherry Tomato

quartered

Method

Serve the plaice over the cabbage and potatoes, drizzling the sauce around the plate.

Preheat the oven to 200°C.

Heat oil in an ovenproof frying pan and season the plaice filaments with salt and pepper.

Fry the fish for 3 minutes until browned and roast in the oven for 7 minutes until cooked.

Simmer cabbage, onion, garlic, and cream in a pan for 10 minutes until tender.

Fry cooked new potatoes in oil for 10 minutes until golden-brown and crisp.

Warm tomatoes, garlic, rosemary, and olive oil for 5 minutes then stir in parsley.