[Cooking] Plaice, Tomatoes, Crushed Potatoes, Dressed Leaves

Ingredients
Plaice fillets (or any other flat or white fish, adjust cooking times according to thickness)
cherry tomatoes, anchovies, red onion, garlic, dried or fresh mediterranean herbs
baby potatoes
mixed baby leaves
olive oil, butter
Method
Gently fry the plaice in butter and olive oil over medium heat (about 2 minutes each side), season with freshly ground pepper (the sauce will be salty enough).
For the sauce, quarter cherry tomatoes and gently cook them with chopped red onion, garlic and a few anchovies in olive oil, season with salt, pepper and mediterranean herbs.
Boil the potatoes and crush them in the pan in which you cooked the fish to mop up all the butter, oil and flavour.
To serve, place the crushed potatoes in the centre of the plate, a fillet of fish on top and spoon over the sauce. Arrange the dressed (good extra virgin olive oil, balsamico, salt, pepper) leaves around the side.
It was very tasty indeed.