• 2 courgettes, sliced
  • 1 aubergine, sliced
  • 4 tomatoes, quartered
  • 1 onion, thickly sliced
  • 1 large red pepper, cored, deseeded and sliced
  • 3 garlic cloves, sliced
  • 1 small bunch of basil, chopped, plus extra shredded leaves to garnish
  • 1 tablespoon chopped thyme
  • 3 tablespoons chopped parsley
  • olive oil spray
  • 3 tablespoons plain flour
  • 4 plaice fillets, about 150 g (5 oz) each
  • 1½ tablespoons olive oil
  • salt and pepper

Mix all the vegetables and the chopped herbs in a large roasting tin and season with salt and pepper. Spray with a little olive oil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 40–45 minutes or until the vegetables are tender.

Put the flour on a plate and season with salt and pepper, then dust the plaice fillets in the flour. Heat the oil in a large, nonstick frying pan over a medium heat, add the fish, skin side down, and fry for 2–3 minutes, then turn the fish over using a fish slice and cook for a further 2–3 minutes or until golden. The flesh should be white and flake easily when pressed in the centre with a knife.

Spoon the vegetables on to serving plates and top with the plaice fillets. Serve immediately, garnished with the shredded basil.

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