The Fish Society Baked Plaice with Cherry Tomatoes & Lemon Herb Drizzle

Beginner
Serves 2
12-15 Minutes

What you’ll need

2-4 Plaice Fillets
Olive oil
300–400g cherry tomatoes
1 lemon (zest + juice)
A small handful fresh herbs (thyme + parsley or dill)
Sea salt & black pepper
Optional: thin lemon slices, a splash of white wine or fish stock

Let's Cook!

Step 1

Preheat your oven to 220 °C (fan 200 °C / 430 °F). Lightly oil a roasting tray. Pat the plaice dry and place it in the tray. Drizzle with olive oil and season generously with salt and pepper

Step 2

Scatter the cherry tomatoes around (and slightly under) the fish. If you like, dot a few lemon slices on top. The tomatoes will blister and burst, creating a juicy, lightly sweet sauce as they roast

Step 3

For extra brightness, add a crush of garlic if you like, and a splash of white wine or fish stock in the tray before baking — this keeps everything moist and adds subtle depth

Step 4

Roast in the oven for around 20–30 minutes if using whole fish or 12–15 minutes for fillets — the fish is done when it flakes easily with a fork and the tomatoes are soft and bursting.

Step 5

Once out of the oven, zest over a little lemon, squeeze on some juice, and scatter the fresh herbs. This fresh finish makes the dish pop without fuss — your own signature twist.