- 500g Jersey Royal new potatoes
- 50g butter, room temperature
- A handful of flat leaf parsley
- 1 lemon
- 2 shallots
- 1 garlic clove
- 2-4 plaice fillets, depending on how large they are
- 100g baby leaf spinach
Prep: 15 mins | Cook: 20 mins
1. Scrub the potatoes (no need to peel them unless you prefer to), chop them into bite-sized chunks and add them to a pan. Pour in enough cold water to cover the spuds by 4-5cm then set the pan on the hob. Bring to the boil, then simmer for 10-15 mins, till the potatoes are tender.
2. Meanwhile, scoop half the room temperature butter into a small bowl. Finely chop the parsley, leaves and stalks, and add it to the butter. Grate in the lemon zest. Add a pinch of salt and pepper and mash together with a fork. Set aside.
3. Peel and finely chop the shallots. Peel and thinly slice the garlic.
4. Warm a good splash of olive oil in a frying pan on a medium heat. Slide the shallots and garlic into the pan. Add a little salt and pepper and fry for 5-6 mins, stirring occasionally, till glossy.
5. While the shallots fry, set your grill to high. Line a baking tray with foil and lay the plaice fillets on top. Dot the herb butter over the plaice. Slide the fish under the hot grill and cook for 4-5 mins, till the butter is bubbling and the fish is cooked. It will flake easily when pressed with a fork.
6. Add the baby leaf spinach to the shallots and cook with the shallots for 2-3 mins, stirring, to wilt it.
7. When the potatoes are cooked, drain them and tip back into the pan. Add the remaining butter and a pinch of salt and pepper and roll the spuds around till coated. Divide the potatoes and spinach between a couple of plates. Add the plaice fillets and serve with wedges of the lemon on the side for squeezing.