Clean the potatoes, wash with cold water and pat dry. Carve them crosswise and put them into an ovenproof dish sprinkled with olive oil. Rub with chopped garlic cloves, sprinkle with sweet smoked paprika, salt and drizzle with olive oil. Cover the dish (aluminum foil can be used) and put in the oven preheated to 200 degrees for 40 minutes. From time to time pour the olive oil over the potatoes. Open the oven dish and bake for another 30 minutes. The potatoes should be ready, i.e. crispy on the outside and soft on the inside..
Wash the peppers with cold water, pat them dry and place them in a casserole dish. Drizzle with olive oil and place in an oven preheated to 200 degrees. Roast until golden brown. Remove from the oven, peel the skin, discard the seeds and dice the pepper. Do not pour out the oil from roasting the peppers. Pour the olive oil from roasting, lemon juice, parsley, coriander, garlic, pepper and salt into the peppers. Add another tablespoon of olive oil and mix thoroughly..
Gut and clean the fresh plaice. As you can see in the pictures my fish have one half completely cut off. This is because they all had eggs in this part. It is of course edible, but we did not want to eat it this time..
Place the fish in a baking dish drizzled with olive oil. Layer the pepper salsa over the fish and the cherry tomatoes next to it.
Bake in an oven preheated to 190 degrees for 15 - 20 minutes, depending on the thickness of the fish.
Serve the plaice hot together with hasselback potatoes.