Plaice with rhubarb vinaigrette and feta baked potatoes

There was a lot of fog last week. It caused chaos at the London airports and we got our fair bit here as well. The thick fog made the world a slightly more quiet place. We went to the beach for a walk as there was a hazy sunshine and it was beautiful. The tide was out and the scenery was captivating. I love the walks on the beach and the wonderfully clean air. I could have walked for hours that day.


Today I went to the fishmonger closest to where I live and fresh and in season today was plaice. Plaice is the common name for a group of flat fish, plentiful and in seasons at this moment.I got us one each for dinner. I got some rhubarb for a vinaigrette to go with the fish, you can see the recipe here.

I used lime instead of lemon and that worked just as well.


Feta cheese roast potatoes 

preparation time 5 minutes

cooking time 35 minutes 

oven 180C or 350F

serves 2


  • 7 baby potatoes

Feta cheese topping

  • 200 gram of feta cheese
  • 1 red chilli
  • 2 garlic cloves
  • 1/2 onion
  • 1 celery stalk
  • 2 tbsp Greek yogurt
  • pepper to taste

De seed the red chilli and  chop together with the onion and the celery. Mash the feta cheese and mix with the yogurt. Crush the garlic and add the chopped veg, mix and add crushed pepper to taste.


Cut the potatoes in half and add some salt and pepper.


Top with the feta cheese and cook for 35 minutes.

Whilst that is cooking make the vinaigrette. Chop the shallot onion and the rhubarb fine. Grate the lime zest on top before mixing the wet ingredients.


I mixed it and let it stand for a few minutes before serving to let the flavors mix.

I added salt and pepper to some flour and patted the plaice in it. They were so big I couldn’t fit both of them in the frying pan so I did them one at the time and finished cooking one in the oven and one in the frying pan. They cook in around 10 minutes, you will know when the meat is coming off the bone easily.

The potatoes came out cooked through with a nice and crispy topping.


We ate the place with the rhubarb vinaigrette and some peas.


I loved the sharpness of the vinaigrette with the soft fish and the crispy feta cheese potato topping.

One Response to “Plaice with rhubarb vinaigrette and feta baked potatoes”
  1. Those potatoes look like perfect little bitefulls.

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