Plaice in fennel bed

Cooked with herbs in SAGA Boats, low-fat
For 2 servings
2 plaice fillets with skin (150 g each)
2 sprigs thyme
2 sprigs parsley
150 g fennel
80 g carrots
60 g leeks
20 g fresh ginger
2 tsp olive oil
300 g potatoes
sea salt
freshly ground pepper

SAGA Cooking Paper
Pre-heat a fan-assisted oven to180°C (regular oven 200°C). Wash and dry the plaice fillets. Make several cuts into the skin and season with salt and pepper. Put a sprig of thyme and parsley into each cut.

Trim and wash the fennel and leeks and cut them into rings. Peel the carrots and cut into medium-size slices. Cut the potatoes into similar-sized pieces and place all the vegetables into boiling salted water and cook until tender.

Prepare 2 sheets of SAGA Cooking Paper about 30 cm long and place the vegetables on them. Finley dice the ginger and sprinkle it over the vegetables. Lay a plaice fillet skin side up on top of each the vegetable beds and drizzle olive oil over them.

Make a SAGA Boat and cook for 15 minutes in the preheated oven.

Tip: Instead of potatoes, wild rice or baguette go well with this dish.