Roast plaice, with mustard leeks and mushrooms

Easy, and a nice change.  Lovely plaice from Paul the fish, Todmorden market - veg from the outside market and olive oil, good dijon mustard and garlic from me at The Mediterranean Pantry.

Potatoes
Olive oil
Leeks
Mixed herbs
Garlic
Mushrooms
Mustard
Baby spinach
Plaice

1.  Chop potatoes (washed, but peel on) into chunks, toss in olive oil, sprinkle on sea salt, and roast.
2.  Sautee leeks, crushed garlic and mushroom in olive oil, add a sprinkle of mixed herbs, and a teaspoonful of dijon mustard, add a little water to provide a little steam.  When the leeks are nearly soft stir in a big handful of baby spinach and transfer to an oven dish.
3.  Lay the plaice, skin side down on the bed of vegetables - drizzle with olive oil and grind on a little black pepper.   Roast for about 20 minutes.
4.  Dinner is done - serve, scoff.