Cornish plaice with butter beans, winter tomatoes, and caper salsa
Firstly, preheat your oven to the grill setting if you have one (if not, conventional setting is fine) and to 200 degrees celsius.
Peel and chop the garlic cloves into chunky pieces. Drain the beans from the can and put them into a saucepan along with the vegetable stock, thyme, garlic and sea salt. Place the lid on the saucepan, and cook the beans on a medium heat for about 10 minutes. Chop the tomatoes into chunks and add them to the beans for the last couple of minutes. Leave the lid on while you prepare the salsa and fish.
Cornish plaice with butter beans, winter tomatoes, and caper salsa
Squeeze the lemon juice and drizzle the olive oil onto the plaice fillets and cook them under the grill for about 10 minutes. While the fish is cooking, prepare the salsa. Finely chop the herbs and the capers and mix with all of the other ingredients in the salsa. Taste and see if you need to add more seasoning, you may want more lemon juice or salt.
Once all of the elements of your dish are ready, you can plate up. I use a shallow bowl for this dish as you will have some lovely liquid to serve with the beans. It's so simple and delicious. Enjoy!
Ingredients
For the beans:
- 400g (one can) butter beans
- 2 garlic cloves
- 3 sprigs of thyme
- 200ml veg stock
- 2 winter tomatoes
- a generous pinch of sea salt
For the fish:
- 2 plaice fillets (or any white fish)
- Juice of half a lemon
- 2 tbsp olive oil
- a pinch of salt
For the salsa:
- 10g dill
- 15g parsley
- 2 tbsp capers
- 2 tbsp olive oil
- juice of half a lemon
- a pinch of sea salt
