I’m having a bit of a balsamic vinegar phase at the moment. I love to roast things in it, because the vegetables suddenly go all sweet and intense and golden. Sweet potatoes in particular work well for this. This meal was mostly inspired by the question “what do I have that I can roast in balsamic vinegar tonight?” and the contents of my fridge. I love all the different colours going on in this dish, it just looks so bright and cheerful.
4 fillets of plaice
a pat of butter/margarine
600g sweet potato
100g spinach, washed
150g button mushrooms
Takes 40 minutes to make
Stage one: Preheat the oven to 180C/fan160C and the grill to medium. Peel the sweet potatoes and cut them into slices about an inch thick. Lay them out in a roasting tin and drizzle with 1 tbsp each of olive oil and balsamic vinegar. Season well and then put in the oven.
Stage two: After 20 minutes, take out the potatoes, add in the button mushrooms and an extra tbsp each of olive oil and balsamic vinegar. Give everything a good stir around, and then pop back in the oven. Then take out the grill pan, and lay out the plaice on it. Spread a little butter/margarine over each slice, sprinkle over a little lemon juice (about 1 tbsp overall), season and put in the grill. Leave for 12-15 minutes.
Stage three: After the fish is done (it will flake easily), take it out and gently put on plates – it will want to fall apart if it’s done, which can ruin the look a bit! Then take out the vegetables, put the spinach in the pan on top of the mushrooms and sweet potatoes, and give them a stir around so that the spinach wilts slightly. Distribute onto plates, and serve.