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Roasted plaice fillets with creamed garlic cabbage, sautéed potatoes and sauce vierge

Roasted plaice fillets with creamed garlic cabbage, sautéed potatoes and sauce vierge is built on Olive Oil and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tbsp
• 4 tbsp

Method (preview)

1. 1

   For the plaice fillets, heat the oil in a small ovenproof frying pan.

2. 2

   Season the plaice fillets with salt and freshly ground black pepper.

3. 3

   Fry the fish for 2-3 minutes, or until lightly browned, turning the fish over halfway through.

4. 4

   Cook in the oven for 5-7 minutes, or until the fish is cooked through.

5. 5

   For the cabbage, place all of the cabbage ingredients into a pan and bring to a simmer over a low heat.

6. 6

   Cook for 8-10 minutes, or until the cabbage is tender.

7. 7

   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.

8. 8

   Stir in the chopped parsley and season with salt and freshly ground black pepper.

9. 9

   To serve, place the creamed cabbage and sautéed on a plate, arrange the plaice on top and drizzle the sauce vierge around the edges.