Roast Cornish Plaice with Saffron Potatoes, Anchovies & Green Salad

Pan Ready Cornish Plaice with Fish Stock - Seafoodie Range

Choice Cornish plaice takes centre stage in this simply-prepared, winter warmer, with flashes of flavour that echo summers past

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 20 mins
  • Cooking time: 40 mins
  • Difficulty: Medium
  • Cuisine type: British


Your FFT Fish & Sauce kit will include

  • 2 x Cornish Plaice, Trimmed
  • 200ml pot of Fish Stock

Further ingredients required o make this recipe

  • 400g Potatoes
  • 2 x Plum Tomatoes
  • 20g Anchovy Fillets
  • 2 x Red Peppers
  • 1 x Small Red Onion
  • 4 x Garlic Cloves
  • 10g Thyme
  • 0.25g Saffron
  • 60g Mixed Salad Leaves


  • Fish
  • Celery


  1. Firstly, set your oven to pre-heat to 180oC, then place the saffron in a small cup or bowl, pour over a tbsp. of boiling hot water and leave to soak.
  2. Peel and cut the potatoes into 1cm thick slices, place into a pan, cover with water, add some salt and bring to the boil. Par-boil for about 5 – 7 minutes. Drain and arrange them into a baking dish big enough to accommodate both the vegetables and the fish.
  3. De-seed and cut your red peppers into bite size pieces, peel and slice the garlic, cut the tomatoes into quarters & peel and coarsely slice the onion. Scatter these over the potatoes with anchovy fillets then add the saffron water and fish stock. Add the thyme leaves and mix all the ingredients together. Season everything with salt and pepper and bake for about 25 - 30 minutes.
  4. Slash the dark skin of the plaice a few times in an attractive pattern. Rub well with some rapeseed or olive oil, season well with salt and pepper and place them on top of the potatoes.
  5. Return dish to oven and bake for a further 15 minutes until fish is cooked through. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will pull away from the bone quite easily.
  6. to serve, carefully move the fish onto plates and serve with roasted vegetables. The salad leaves can be dressed in a little olive oil and balsamic vinegar, if desired.

Nutrition per serving

  • Per Serving 385(kcal) / 1624(kJ)
  • Fat 4.4g
  • Saturates 0.8g
  • Carbs 34.1g
  • Sugars 10.3g
  • Protein 48.5g
  • Salt 2.18g