This scrumptious summer dish is perfect for any time of year
Cook the potatoes in boiling water until soft. Drain, then toss with 1 tbsp of the olive oil, salt and pepper. Set aside and keep warm.
While the potatoes are cooking, cover the tomatoes in boiling water for 1 minute, then slip out of their skins. Quarter, discard the seeds and chop the flesh. In a bowl, combine the tomato flesh with the capers, remaining olive oil, and half the lemon zest and juice. Season with salt and pepper. Add the torn basil.
Heat the butter in a frying pan. Fry the plaice for a couple of minutes on each side over a medium heat. Squeeze over the remaining lemon juice and zest, and season. Remove from the heat.
Serve the plaice with the cooking juices poured over the top, together with the tomato mixture and new potatoes.