Plaice is a lovely, distinctive looking flat fish with a slightly softer texture and a distinctive flavour.
- Pan-ready fillets (110-140g)
- Serves 2 (one fillet each)
- Cook in olive oil and/or knob of butter in frying pan or under grill
- Similar to Lemon Sole with a slightly more pronounced, distinctive flavour
- Best quality from May to October/November
The European plaice is a right-eyed flat fish which live on the sandy sea beds. They range geographically from the Barents Sea to the Mediterranean, so are wildly available throughout Europe and beyond. European plaice are characterised by their smooth brown skin, with distinctive orange spots and may find them lighter or darker depending on where they were caught. They typically feed on crustaceans during the night when they move into shallower waters to feed.
Easy ways to cook Plaice
Cook in olive oil and/or knob of butter in frying pan or under grill.
May - October/November although will be available November - May but will not have the same quality.
Highly regulated and under a strict quota system which allows plaice caught in the English channel to given an MCS rating of 2.
Similar Fish to Plaice
Brill, Lemon sole, Flounder, Dab.
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