Baked Plaice with Dill and Lemon Butter and Leek Potatoes

Juicy plaice fillets rest on golden leek potatoes and are baked under a savory dill and lemon butter. A light Nordic oven dish that almost effortlessly succeeds.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 500 g waxy potatoes
• 1 Stück stalk leek
• 2 EL cooking oil
• 400 g plaice fillets
• 50 g butter
• 1 Stück organic lemon
• 1 Bund bunch dill
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Wash the potatoes, halve lengthwise or cut into thick wedges, and spread them in a baking dish with 1 tbsp oil, salt and pepper.
3. Pre-bake the potatoes in the oven for about 20 minutes until they begin to soften.
4. Trim the leek, cut into thick rings and wash thoroughly. Add to the potatoes in the dish, toss with the remaining oil and bake for another 10 minutes.
5. Let the butter soften. Scrub the lemon under hot water, finely grate the zest and squeeze the juice. Finely chop the dill and mix with the butter, lemon zest, 1 tbsp lemon juice, salt and pepper to make a herb butter.
6. Pat the plaice fillets dry, season both sides with salt and pepper, and arrange them on the potatoes and leek. Dot the herb butter in small spoonfuls over the fish fillets.
7. Return the dish to the oven and bake for 12 to 15 minutes, until the fish flakes easily with a fork.
8. Drizzle with the remaining lemon juice and serve sprinkled with dill.