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Oven backed plaice fillet with vegetables

Summer Traybake with Plaice fillet

Amount of people
2 Persons
Type of meal
Preparation time
45 minutes
Seafood included in this recipe
Fresh Plaice fillet
  • 2 plaice fillets
  • 300g small potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 red onion, sliced into wedges
  • 1 garlic clove, finely sliced
  • 1/2 small bulb fennel, trimmed and finely sliced with vegetable peeler
  • handful baby plum tomatoes, halved
  • small handful fresh dill, chopped
  • Β½ red chilli, finely sliced
  • 1 lemon, halved
  • handful fresh flat-leaf parsley, leaves roughly chopped
  1. Preheat the oven to 200Β°C
  2. In a large roasting tin, toss the potatoes with 1 tbsp oil and some seasoning. Roast for 20 minutes.
  3. Heat 1/2 tbsp oil in a pan. Add the onion and cook for 5 minutes, or until softened. Add the garlic and fennel with a little seasoning, and cook for 2 minutes more.
  4. Spoon the amixture over the potatoes. Top with the tomatoes, dill and chilli, then return to the oven for 5 minutes. Arrange the plaice fillets over the veg mixture. Squeeze over half the lemon, then drizzle with the remaining oil; season well. Cut 4 lemon slices from the remaining half and sit two on each fillet. Return to the oven for 8 minutes, or until the fish is cooked through and the veg is tender.
  5. Scatter with parsley to serve.
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