Plaice Fillets
Ingredients
PLAICE FILLETS (FISH).
WATER-AS PROTECTIVE GLAZE.
CATCH AREA-FAO27 N.E.ATLANTIC.
Cooking Instructions
Classic Pan-Fried Plaice with Lemon Butter (Thawed)
Thaw fillets in fridge overnight if frozen. (Remove excess moisture non-negotiable), Pat very dry with paper towels, Lay fillets on fresh paper towel, Lightly salt both sides and leave 5–10 minutes, Pat dry again (this draws out freezer moisture)
Heat oil in a non-stick or stainless pan over medium heat.
Place fillets skin-side down, press gently 10–15 sec.
Cook skin-side down: 170g → 3 min, 220g → 4 min
Flip briefly (30–45 sec).
Add butter, tilt pan, spoon over fish 15–20 sec.
Serve with lemon juice and sprinkle of parsley.
Tip: Serve with steamed vegetables or boiled new potatoes.
Oven-Baked Plaice with Herbs (Frozen or Thawed)
Preheat oven: Frozen: 190°C (fan 170°C), Thawed: 180°C (fan 160°C)
Line baking tray with paper, place fillets skin-side down.
Brush with olive oil, season, sprinkle herbs, add lemon slices.
Bake: Frozen: 170g → 14–16 min, 220g → 16–18 min,Thawed: 170g → 8–9 min, 220g → 9–11 min
Serve with a side salad or roasted vegetables.
Plaice with White Wine & Caper Sauce (Thawed)
Ingredients (for 2 fillets)
2 thawed plaice fillets
1 tbsp oil
25g butter
50ml dry white wine
1 tsp capers
Salt & pepper
Lemon juice & parsley
Instructions
Pat fillets dry, season lightly.
Heat oil in pan, skin-side down:
170g → 3 min, 220g → 4 min
Flip briefly (30 sec), remove fish from pan.
In same pan, add butter, wine, capers; simmer 1–2 min until slightly reduced.
Return fish to pan for 10–15 sec to coat with sauce.
Serve with sauce spooned over, garnished with parsley & lemon.
Tip: Pairs beautifully with mashed potatoes or green beans.
STORE AT -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING.
Weight / Portions
MIN NET WEIGHT
1.8 KG
