Scrub the potatoes and chop into bite-sized chunks. Slide the potatoes into a pan and cover with cold water. Sprinkle in a pinch of salt and bring to the boil. Cover the pan with a lid and simmer for 10-15 mins, till tender when pressed with a fork or skewer.

Meanwhile, peel the red onion and thinly slice it. Peel and thinly slice 1 garlic clove. Finely chop the rosemary leaves.

Pour 1 tbsp oil into a large frying pan and warm to a medium-low heat. Add the sliced onion, garlic and rosemary. Sprinkle in a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till softened.

While the onion fries, make the tomato and oregano salsa. Quarter the cherry tomatoes and slide into a bowl. Finely chop the oregano leaves. Peel and grate the remaining garlic clove. Add both to the tomatoes. Grate in the lemon zest and squeeze in half the juice. Add 1 tbsp oil and a pinch of salt and pepper. Stir and set aside.

When the potatoes are tender, drain them and allow them to steam dry in a colander for 2 mins. Tip the potatoes into the pan with the onion and rosemary. Keep the heat low and stir every so often. The potatoes will pick up a little colour, while you cook the plaice.

Heat your grill to high. Line a baking tray or grill pan with foil. Rub a little salt and pepper and 1 tbsp oil into each plaice fillet and lay them, skin-side down, on the baking tray or grill pan. Slide the fish under the hot grill and cook for 3-5 mins, till the white flesh flakes easily when pressed with a fork.

Stir the spinach into the potatoes and squeeze in the lemon juice. Stir to just wilt the spinach leaves.

Divide the rosemary potatoes and plaice between 2 warm plates. Spoon over the tomato and oregano salsa and serve.