Plaice rolls with sun-dried tomatoes and capers and roast potatoes

Ingredients

For 1 serving

• Plaice200 g
• Sun-dried tomatoes12 g
• Capers5 g
• Breadcrumbs15 g
• Potatoes200 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, sulphites,

Method

1. Heat the oven to 200 °C (conventional). Wash the potatoes, cut them into wedges about 2 cm thick and pat them dry; toss with half the oil and salt and spread them on a lined baking tray.
2. Roast the potatoes for 25 minutes in total, turning halfway, until golden and soft inside.
3. Meanwhile finely chop the sun-dried tomatoes, the rinsed capers and the parsley and mix them with the breadcrumbs and a grind of black pepper.
4. Pat the plaice fillets dry, salt them lightly, spread the mixture over the inner side, roll them up from the narrow end and secure with a cocktail stick.
5. When the potatoes have 12 minutes left, add the rolls to the tray, drizzle with the remaining oil and bake until the fish is white, opaque and flakes.
6. Remove the cocktail sticks and serve the rolls with the potatoes.