British Plaice Fillets
Super sustainable, flavourful and versatile Read more
Why we love this
Plaice is a really delicious ivory white fish with a fine texture. It has small tightly packed flakes that retain the natural juices of the fish and mean it can marry well with many flavours.
Plaice is really versatile, it's beautiful simply pan fried with a knob of butter or really delicious battered and served with homemade tartare sauce. The options of how you can enjoy this fish are endless.
We should all be eating more Plaice, local stocks are in abundance, in fact, they are far higher than what the MSC describes as very sustainable levels. There is less demand for Plaice across the continent which means that it's really important that we celebrate this fabulous fish from our own shores.
Plaice are easily recognised by their distinctive orange spots, however in the sea these clever fish will camouflage themselves, changing colour to match their surroundings. They will often live until 30 years of age or more, with the oldest Plaice ever landed being a whopping 50 years old!
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Rub the plaice with a little oil and lightly season with pure sea salt. Place the fish on a sheet of greaseproof paper in a raosting tin.
Place the roasting tin under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide the, cook the flatfish for 8 minutes. You don’t need to turn the plaice as the heat of the grill will cook it through.
Rub the plaice with a little oil and lightly season with pure sea salt. Into a hot pan place the fish. Cook skin-side-down for 4 minutes. Turn over and then cook on the other side for 2 minutes.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
Plaice with Cream, Rosemary, Anchovies, Capers, Chilli & Garlic, by Gill Meller
It’s difficult to explain just how brilliant the combination in this sauce is. It’s big and bold with chilli heat, yet totally rounded from salty, umami capers and luxurious cream. When you eat it, it is as if the ingredients were invented only for this dish.
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