- 2 plaice fillets - approx 140g each
- Half a small savoy cabbage
- 1 leek, sliced in half and thoroughly washed
- 350g Jersey Royals
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 lemon
- Seasoning
- 1 - 2 tablespoons of light or extra light cream cheese
Prep the cabbage by cutting out the big heart in the centre and slicing thinly. Slice the leeks thinly too and place both in a bowl for later
Weigh out your Jersey Royals (or new potatoes if Jerseys not in season) and cut to even size. Place in a saucepan with cold, salted water
You can do the above in advance to save time
Line a baking tray with foil and put your plaice fillets on the baking tray. Pat dry with some kitchen towel. Using a fine grater or a microplane, zest about half a lemon over the fillets. Season and spritz about a teaspoons worth of olive oil over the fillets. You can very carefully drizzle the oil if you don't have a spray.
Place the potatoes on a high heat and bring to a boil. Reduce heat to a simmer and cook until tender to cut with a knife. This should take approximately 20 minutes depending on the size of the potatoes.
In a frying pan, gently heat a teaspoon of olive oil and half a teaspoon of butter. Saute the cabbage and leeks for 10 minutes until soft and tender. Season and add 1 - 2 tablespoons of low fat cream cheese. (Tonight I used Philadelphia light with garlic and herbs but found it overpowered the dish so go for the plain variety and you can always add garlic if you like). Add a ladle or so of the starchy potato water to help melt the cream cheese.
Bake the plaice fillets at 190 for 5-7 minutes until just opaque through.
Drain the potatoes, allow to steam dry and toss in half a teaspoon of butter.
Serve with a lemon wedge.
Weightwatchers Propoints: 9
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