Gratinated plaice with fennel and potatoes

Ingredients

For 1 serving

• Plaice200 g
• Fennel1
• Potatoes150 g
• Breadcrumbs10 g
• Grana Padano10 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose, fish,

In season: October – April

Method

1. Heat a conventional oven to 200 °C. Trim the tough base and outer layers of the fennel and cut it into thin wedges; peel the potatoes and cut them into roughly 1.5 cm cubes.
2. Toss the fennel and potatoes in a baking tray with half the oil and a pinch of salt and roast for 20 minutes, until they start to colour.
3. Meanwhile mix the breadcrumbs with the grated Grana Padano; pat the plaice fillets dry and salt them lightly.
4. Lay the plaice on the vegetables, cover with the cheesy breadcrumbs and drizzle with the remaining oil.
5. Cook for another 10 minutes, until the top is golden and crisp and the fish flakes with a fork. Serve straight away.