plaice

Catch It and Cook It – Plaice

Last Updated on 31/05/2021 by richard

Catch It

April 2021, just after the release of outdoor sports under the covid-19 regulations, saw us fishing on Grey Viking out of Brighton on the UK south coast looking for some spring plaice.

charter boats uk

Brighton Charter Boats

We went drifting for the plaice over inshore sandbanks a few miles out to sea.

A slow day, but 5 fish for me with the largest at 3lb.

The author with a nice 3lb plaice.

Cook It

In my opinion, plaice should be cooked simply as it has a subtle sweet taste. The featured recipe from Hugh Fearnley-Whittingstall brings out this sweetness while adding the caramelised cherry tomatoes.

Hugh’s recipe is for quite a large fish, but two smaller fish or fillets will do fine, just cook the cherry tomatoes for 10 minutes before adding the fish to the tray for the remaining time.

Filleting

This video from Hastings Fish illustrates how to fillet plaice far better than I can decribe.

My smaller fish were cooked in pairs and served with a side of garlic bread to mop up the juices.

Small plaice prepared for roasting
Smaller fish ready for the oven

Other Stuff You Maybe Interested in …..

Recipe – Plaice

roasted whole plaice

Catch It and Cook It – Plaice

Hugh Fearnley-Whittingstall
Roasted plaice with cherry tomatoes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine British
Servings 2
Calories 570 kcal

Ingredients
  

  • Olive oil
  • 1 kg plaice cleaned with skin on
  • 1 tbsp unsalted butter cut into small pieces
  • 400 g sweet cherry tomatoes
  • 6 sprigs thyme
  • 2 bay leaves
  • Sea salt
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 425°F (220°C). Oil a baking sheet large enough to accommodate your plaice. Season the surface of the baking sheet and place the fish on it, pale side (underside) down. Drizzle the fish with olive oil and massage it in. Season all over with pepper and lots of salt and dot the little pieces of butter over it.
  • Scatter the cherry tomatoes around the fish, along with the thyme and bay leaves. Bake for 20 to 30 minutes, until the fish is just cooked and the tomatoes are blistered and soft.
  • Once roasted, the flesh of the plaice should lift easily from the bone in neat fillets. Remove the top two fillets using a fish knife and fork. Ease the skeleton away to reveal the remaining two fillets from the underside. Serve the fish with the tomatoes and all the buttery, salty-sweet roasting juices.

Nutrition

Calories: 570kcalCarbohydrates: 9gProtein: 103gFat: 14gSaturated Fat: 7gFiber: 2gSugar: 5g
Tried this recipe?Let us know how it was!

Try one of these recipes from my cookbook …

Baked whole turbot
When cooked fresh, turbot meat is subtly flavoured and sweet.
Check out this recipe
baked whole turbot
fish measure

Please observe minimum size limits when fishing.

Use a measure like this one from Tronixpro.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating