Tom Kerridge served up a tasty plaice fillet gremolata with baked potato wedges and tartare sauce on Tom Kerridge’s Fresh Start.
The ingredients for the baked potato wedges are: 800g Maris Piper potatoes, cut into wedges and 1 tbsp olive oil, plus a little extra for oiling.
For the gremolata crumb: 100g sourdough bread, crusts removed, torn into pieces, 2 tbsp roughly chopped flatleaf parsley leaves and 1 unwaxed lemon, finely grated zest only.
For the tartare sauce: 1 large free-range egg, hard-boiled, peeled and grated, 4 tbsp reduced-fat mayonnaise, 4 tbsp Greek-style yoghurt (0% fat), 2 tbsp cornichons, finely chopped, 1 tbsp baby capers, drained and 2 tbsp flatleaf parsley, finely chopped.
For the fish: 4 skinless plaice fillets, about 180g each, 1 tbsp olive oil, salt and freshly ground black pepper.
To serve: 300g green beans, steamed and lemon wedges.
See Tom’s recipes in his book titled: Tom Kerridge’s Fresh Start: Kick start your new year. Eat well every day available from Amazon now.