Baked Plaice Fillet Recipes

Drain return to the pan and roughly crush with a fork. Cut 4 lemon slices from the remaining half and sit two on each fillet. Whether you re looking for healthy recipes and guides family projects and meal plans the latest gadget reviews foodie travel inspiration or just the perfect recipe for dinner tonight we re here to help.

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Plaice is generally available all year round but.

Baked plaice fillet recipes. Lightly season the flesh side. Season and roast for 20 25 mins. Serve the crispy baked fish with lemon wedges and rémoulade sauce or tartar sauce on the side along with coleslaw and fries or roasted potatoes. We are the uk s number one food brand.

Pat the plaice fillet in the flour on its skin side only. About bbc good food. 4 very fresh plaice or sole on the bone 2 to 4 ounces butter 4 teaspoons mixed finely chopped fresh parsley chives fennel and thyme leaves salt and freshly ground pepper. Scatter the flour on a dinner plate and season.

Ingredients 1 1 2 pounds fish fillets haddock cod catfish pollock or similar mild white fish. Arrange the plaice fillets skin side down over the veg mixture. This works superbly well with plaice fillets but sole would be excellent or thicker fish fillets such as cod or haddock in which case allow 5 minutes extra cooking time. Season and stir in 2 tablespoons olive oil and a handful chopped fresh flatleaf parsley.

Take the roasting tin out of the oven turn the potatoes over and add the tomatoes and asparagus nestling among the potatoes. Lemon parsley butter also accompanies pan fried plaice nicely. Fry for about three to four minutes the skin protects the flesh until you can see it is almost cooked. Delia s oven baked plaice with a parmesan crust recipe.

Heat oven to 200c 180c fan gas 6. Squeeze over half the lemon then drizzle with the remaining oil. Boil potatoes halved in salted water for 10 minutes or until tender. Season the pan fried fillets as desired.

Put the potatoes in a large roasting tin and drizzle with the oil. Gently shake the excess flour from the fish before laying it skin side down in the hot pan. Plaice is a light fresh fish that goes well with simple dressings. A green salad with a lemony dressing would be a good accompaniment.

You can squeeze lemon juice with salt and pepper to taste across the fillets for a simple seasoning. Plaice is still a cheaper alternative to other flat fish such as dover sole but is generally much smaller allow two fillets per portion for a main course and bear in mind the top fillet on which the skin is brown will always be larger than the underside white fillet which has a white skin.