Baked Plaice with Potatoes and Asparagus

A simple one-tray bake that lets the pizza oven do all the work. Sliced baby potatoes form the base, topped with cherry tomatoes, asparagus, and delicate plaice fillets. The oven's retained heat cooks the potatoes through first, then the fish goes on top for the final stretch. Italian-inspired, minimal washing up, and proof that a pizza oven is not just for pizza.

Ingredients

• 400g baby potatoes, sliced
• 200g cherry tomatoes
• 100g asparagus, trimmed
• 6 black olives
• 2 plaice fillets (about 220g each)
• 4 tsp olive oil
• 200ml water
• Salt and pepper

Method

1. Preheat your pizza oven to medium heat. Place the sliced potatoes in a roasting tray, drizzle with a little olive oil, and season. Cook for 10 minutes.
2. Add 100ml of water to the tray and return to the oven for another 10 minutes - the steam helps the potatoes cook through evenly.
3. Remove the tray and arrange the cherry tomatoes, asparagus, and olives over the potatoes. Add the remaining 100ml of water and season.
4. Lay the plaice fillets on top, drizzle with olive oil, and season gently.
5. Return to the oven for a final 10-15 minutes until the fish is cooked through and the vegetables are tender.
6. Serve straight from the tray with a squeeze of lemon.