Steamed fish and sweet potato chips

Andrew Nutter dresses up plaice with a fusion of lip-smacking flavours in this simple but stunning dinner party dish
By Andrew Nutter
Steamed fish and sweet potato chips
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 large plaice fillets
  • 1 tbsp ginger, chopped
  • 1 small bunch of coriander, chopped
  • 1 shallots, chopped
  • 4 tbsp fresh peas, blanced
  • 1 whole limes, juice
  • 2 tbsp white wine
  • 1 sweet potatoes
  • 3 tbsp olive oil
  • 1 tbsp malt vinegar
  • 1 tbsp balsamic vinegar
  • 1 plum tomatoes, diced


1. Lay each plaice fillet out flat. 2. In a food processor, blend together the ginger, coriander, shallots and peas to a rough paste. 3. Smear the pea mixture evenly over each plaice fillet and then roll up in to a roulade and secure with a cocktail stick. Repeat this with all the fillets. 4. Set the oven to 180°C/gas 4. Place the fillets on a lightly greased baking sheet. Drizzle with the lime and white wine. Cover and bake for about 5 minutes, until cooked through. 5. To make the potato chips, cut the sweet potato into thin batons and place on a baking tray. Drizzle with about three tablespoons of olive oil, and roast for 5 minutes until golden. 6. Mix the vinegars, remaining oil and tomato together. 7. Arrange the potato chips into a mini tower, surrounded by the plaice fillets. Drizzle the dressing around and serve.

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