Whole Plaice with Cherry Tomatoes [Photograph: Simon Wheeler]

Roasting whole fish has got to be one of the simplest ways to impress a table full of diners—throw in a fancy British fish name or two and you've got yourself a winner of a party. Plaice is one of the most common flatfishes eaten in Europe, and lucky for us, it and some of its more familiar neighbors are being fished in sustainable manners here across the pond.* In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher espouse the wonders of whole plaice, praising its subtle, sweet salinity. To bring out the sweetness of the fish, they roast cherry tomatoes alongside, which caramelize and burst in the hot oven, adding their own luscious nectar to the roasting pan.

*Check the Monterey Bay Seafood Watch for fishing information about specific species. Some flatfish, like Atlantic flounder, are overfished and should be avoided.

Why I picked this recipe: The casual elegance of whole roasted flatfish is undeniable.

What worked: Bright, juicy cherry tomatoes paired impeccably with the soft, sweet fish. The roasted caramelized sugars also made this dish a great segue into fall.

What didn't: These guys love their bay leaves. I'm not a huge fan of bay, so I dialed back from 6 to 2. No harm done.

Suggested tweaks: If you don't want to roast (or have a hard time finding) a whole flatfish, try using fillets. Just start the cherry tomatoes 10 to 15 minutes before adding the fish.

As always with our Cook the Book feature, we have five (5) copies of The River Cottage Fish Book to give away.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.


Comments can take up to a minute to appear - please be patient!

Previewing your comment: