6 ripe tomatoes
1 red onion, finely chopped
1 garlic clove, crushed
8 basil leaves, chopped
4 fillets of plaice, skinned
150ml white wine
salt and freshly ground black pepper
fresh dill to garnish
Place the tomatoes in a bowl and cover with boiling water. Leave for 10 seconds, then drain. Return them to the bowl and cover with cold water. Peel away the skins, cut the tomatoes in half and scoop out the seeds. Finely chop the tomato flesh.
Heat a non-stick frying pan and preheat the oven to 190C, 375F, Gas Mark 5.
Add the onion and garlic to the pan and dry-fry until soft. Add the tomatoes and cook for 2-3 minutes. Season with salt and pepper. Remove from the heat, allow to cool slightly and stir in the basil.
Place 1 fish fillet on a chopping board and top with some of the tomato mixture. Roll up and place in an ovenproof dish. Repeat with the other fillets. Spoon any remaining mixture on top of the fish and season.
Pour the wine around the fish.
Bake in the oven for 15-20 minutes.
Serve with 150g boiled new potatoes (with skins) and approx 70g frozen peas and sweetcorn per person plus additional any vegetables.