Plaice is a flat, saltwater fish with bright orange spots. It is easy to find in all seasons of the year, whole or in fillets, fresh or frozen. Rich in protein, it can be cooked in many different ways, for example browned, baked, breaded or grilled. The most popular toppings for this fish include lemon, olive oil, and tomatoes.
Ingrediants
Plaice Fillets with Butter
- 2 plaice fillets (weighing about 150 g each)
- 2 tablespoons (30 g) of butter
- The juice of 1 lemon
- salt
- pepper
Baked Plaice Fillets
- 4 plaice fillets (weighing about 150 g each)
- The juice of 1 lemon
- A handful of chopped parsley
- 50 g of flaked almonds
- 1 tablespoon (15 ml) of extra virgin olive oil
Breaded Plaice Fillets
- 2 plaice fillets (weighing about 150 g each)
- 1 egg
- 150 ml of milk
- 50 g of flour
- salt
- pepper
- 125 g of breadcrumbs
- 1 tablespoon (15 ml) of extra virgin olive oil
Whole Grilled Flounder
- 1 plaice (weighing at least 1 kg), gutted
- The juice of 1 lemon
- salt
- pepper
- 2 tablespoons (30 ml) of extra virgin olive oil
Steps
Method 1 of 4: Butter Flounder Fillets
Step 1. Melt the butter in the pan
Heat it over high heat until it starts to fry. If possible, use a non-stick pan to save time when it's time to clean it.
If you prefer, you can substitute butter for oil. Extra virgin olive oil fully enhances the taste of plaice. Two tablespoons (30 ml) should be enough to coat the bottom of the pan for perfect browning
Step 2. Place the fillets in the pan and cook 2 minutes per side
Place the plaice in the pan gently so as not to splash the butter. When 2 minutes have passed, flip the fillets and cook for the same amount of time on the other side. Make sure they are cooked in the center as well before you turn off the stove.
Frozen plaice fillets are usually sold skinless, but if it is still present, start cooking them on the skin side first
Step 3. Remove the fillets from the pan when cooked
If they are opaque and flake easily with a fork, it means they are cooked to perfection and you can transfer them to individual plates.
Step 4. Season the fillets as you wish
Plaice has a fresh, delicate taste and is best served with simple flavors. You can simply season it with salt, pepper and lemon juice.
You can make a butter, parsley, and lemon sauce to go with the plaice. Pour 2 tablespoons (25 g) of butter, the juice of half a lemon and a handful of chopped parsley into a pan. When the butter has melted, pour the sauce over the plaice fillets. This is the dose indicated for 2 fillets
Method 2 of 4: Baked Plaice Fillets
Step 1. Preheat the oven to 180 ° C
Make sure it has reached the desired temperature before baking the plaice fillets. In this way, you will get perfect cooking.
Step 2. Arrange the fillets on the baking sheet
It must be large enough to comfortably accommodate all 4 fillets. Use a pan suitable for gratinating and make sure the fillets are not overlapping.
Grease the pan with a drizzle of oil or butter. If you prefer, you can line it with parchment paper so you won't have difficulty cleaning it when cooked
Step 3. Season the plaice fillets
Combine lemon juice, chopped parsley, flaked almonds and extra virgin olive oil to make a sort of sauce to spread over the plaice.
Step 4. Cook the fillets in the uncovered pan for 10-15 minutes
The cooking time can vary according to the size and temperature of the fillets at the time of putting them in the oven. When the plaice is cooked, remove it from the oven and let it rest for 1 minute before transferring it to a serving dish.
Score one of the fillets in the center to make sure they are cooked. If the meat flakes easily and is opaque, rather than translucent as when it was raw, you can be sure it is cooked
Method 3 of 4: Breaded Plaice Fillets
Step 1. Combine the ingredients of the breading
Beat the eggs with the milk in a deep dish, then mix the flour with salt and pepper to taste in a separate dish. Pour the breadcrumbs into another dish.
Step 2. Bread the fillets
Flour them on both sides and then shake them to let the excess flour fall. Once floured, dip them in the egg and then coat them evenly with the breadcrumbs.
If necessary, you can bread the fillets in advance and store them in the refrigerator until you are ready to fry them
Step 3. Place the breaded fillets in the pan and fry them for 2 minutes on each side
Let the extra virgin olive oil heat up in a pan over medium heat for a few minutes. When the oil is hot, add the fillets, taking care not to overfill the pan. After 2 minutes, flip the fillets and let them cook on the other side for the same amount of time. Make sure they are evenly browned before turning off the stove.
Step 4. Remove the fillets from the pan when they are golden and crisp
When the breading has reached a uniform golden color, cut one of the fillets in the center to make sure they are cooked. Meat that was translucent from raw should have become opaque.
Method 4 of 4: Grilled Whole Plaice
Step 1. Rinse the plaice in the water
Put it under cold running water to get rid of any grains of sand and any possible impurities if it has been recently fished. Wash your hands thoroughly before and after handling the fish to avoid spreading bacteria in the kitchen.
After rinsing it, dry the fish by dabbing it with kitchen paper. Dry it well to preserve its texture once cooked
Step 2. Remove the fins from the plaice
Remove the dorsal and belly fins with kitchen scissors. You can eliminate the tail as well or, if you prefer, you can leave it intact for a more scenic presentation of the fish.
Step 3. Score the leather with a sharp knife
Make a long incision from tail to head and 6 diagonal incisions starting from the middle one: 3 above and 3 below. The incisions on the skin will make the fish more crunchy.
- Make the incisions on the upper side of the fish. For flatfish, such as plaice, this is the side where the eyes are.
- The incisions must be quite deep, but not deep enough to cross the fish from side to side; 1 cm should be sufficient.
Step 4. Season the plaice
Brush the fish with extra virgin olive oil, then season to taste with salt, pepper and lemon juice.
Step 5. Place the plaice under the hot grill coil and cook for 8-10 minutes
Place it on a baking sheet and grill it in the oven. If you have the ability to adjust the grill, set it to medium temperature. Cooking time may vary depending on the size of the fish. If it is very large, let it cook a few more minutes.
- It is not necessary to turn the fish halfway through cooking: thanks to the incisions, the heat will still penetrate to the center.
- If possible, it is best to set the grill to medium temperature, as the fish has firm but delicate flesh. If the temperature is too low, it will not cook properly, while if it is too high some parts may dry out before the others are cooked.
Step 6. Fillet the fish once cooked
Use a pair of fish cutlery (knife and fork) to separate the top two fillets from the bone. Then gently extract the bone by pulling it as if you were opening a zipper. At this point you can easily reach the two lower fillets and transfer them to the plates.
