250g sweet potato (roughly one big potato or two little ones), peeled and finely chopped
100g cherry tomato, cut in half
1 tbsp olive oil
170g plaice fillet, boneless
3 tbsp milk
15g unsalted butter, diced
40g parmesan cheese, grated
In a small, lidded saucepan, steam or boil the sweet potato for around 10 minutes or until tender when pricked with a fork. Drain and set aside.
Place cherry tomatoes in a non-stick pan and fry with oil for four minutes or until soft. If you are using the oven for another recipe, you can roast them for extra sweetness.
Put the plaice into a lidded microwave dish, add milk and butter. Cover but leave the vent open (or pierce the clingfilm if you are using it as a cover) and cook for two minutes on full power or till tender (for 700w microwave, do adjust cooking time according to your appliance’s specs).
Drain the plaice fillets but keep the cooking liquid. Check for any bones and flake with a fork or knife to remove the skin and check for any bones.
Place fish with its cooking liquid, tomatoes, sweet potato and Parmesan and mash to desired consistency.
Add one tablespoon of water if mixture is too dry.