Cooking Whole Plaice On The Bone

In a roasting tin add the oil onions bay leaves and cider. 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. What goes with plaice.

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The head tail and skin can be left intact and the body cavity can be stuffed with herbs and lemon or with a breadcrumb mixture.

Cooking whole plaice on the bone. Cooking a whole fish in foil will take much longer perhaps around 40 50 minutes. It is important to be very gentle with plaice when you are preparing it and cooking it as the flesh can easily be damaged broken. Preheat the oven to 200c 400f gas 6. Fillets of sole or plaice 2 3 minutes each side.

You could also try cooking a whole plaice for an impressive dinner for two smother with butter and lemon juice and simply roast in the oven until a knife goes easily through the flesh to the bone. Plaice is a popular eating flatfish very delicate both in texture and in flavour. Place in the oven for 15 20 minutes. Meanwhile make the tarragon and anchovy butter.

Place has a mild sweet flavour that can be easily overpowered so it is best to keep garnishes simple. If baking a whole fish in foil ensure that the fish is properly cleaned scaled and gutted before wrapping it in foil. The fish is easily recognised by the orange spots prominent on the brown skin of its back and its white skinned underside. There are many ways to enjoy this high protein fish including pan frying baking crumbing and grilling whole.

Common accompaniments to plaice dishes are lemon olive oil and tomatoes. Plaice is available all year round and can be bought fresh or frozen and filleted or whole. Whole dover sole lemon sole or plaice weighing 10 12 oz 275 350 g grill for 4 6 minutes each side. Plaice cooks very quickly fillets should only need a total cooking time of 4 5 minutes whether grilled fried or.

Fish fillets and steaks weighing 6 8 oz 175 225 g allow 5 6 minutes each side flesh side first and have extra butter ready for basting during cooking. Quite agree with meritaten re en papillotte being a great tasty fail safe way with fish generally. I hate fish bones but happily eat plaice whole as the skeleton comes out very cleanly if you re careful peel skin and tease the fish of the top then lift the bones out in one go and continue enjoying the rest of the fish. Plaice is available fresh or frozen and can be bought whole or as fillets.