Boil the potatoes. Cook the plaice in a frying pan with a little oil, chop them up when ready. Fry the garlic and chopped onion in oil in a large frying pan. As soon as they have browned, add the chopped cherry tomatoes, chopped olives, parsley, 2 sprigs of thyme, salt, cover and leave to simmer. Once the sauce is ready, whisk a third of it. In the meantime peel the cooked potatoes, chop them well and add them to the fish with black pepper, salt and 4 sprigs of chopped thyme. Mix and keep warm.
Cook the half paccheri in plenty of salted water, drain them when al dente and fill them with the potato and plaice filling. On the plate, make a base with the whipped topping and place the paccheri on it so that they tend upwards. Cover the paccheri with the dressing (you can choose to leave the dressing whole or blend it like the one you put on the base of the plate) and sprinkle with chopped parsley. Add a drizzle of oil and serve immediately.
"If you have fresh thyme, add it to the fish and potato filling. It will give the dish a special flavour that will tie in with all the other ingredients."
