Plaice Recipe

I absolutely adore this plaice recipe because it takes just a handful of fresh ingredients and turns them into a deliciously simple, yet elegant, dish. Plus, the zesty lemon and briny capers make it feel like I’m dining seaside, all from the comfort of my kitchen!

My favorite part about cooking is making light and flavorful meals, and this plaice recipe is a prime example of what I love to do. Fresh fillets of plaice are the stars of this dish, but using ingredients like olive oil, lemon, capers, and parsley really makes this meal sing.

Not only do these ingredients take the taste to the next level, but they also give the meal a nice nutrient boost. And all of that makes this meal not just simple but a delightful one, too!

Ingredients

Plaice Fillets:
A source of protein that is low in fat, a protein that is as lean as it gets, and omega-3, which is far too rare a nutrient in our diets.

Olive Oil:
Fat that is healthy for the heart, rich in antioxidants, increases flavor.

Lemon:
Imparts a zesty, tangy flavor with high vitamin C content.

Capers:
Yield a sharp, saline flavor, minimal in calories, and abundant in antioxidants.

Fresh Parsley:
Presents a new, herbal aroma; abundant in vitamin A and C.

Butter:
Adds richness and creaminess, a source of vitamin A.

Ingredient Quantities

• 4 plaice fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 tablespoon capers, rinsed
• 2 tablespoons fresh parsley, chopped
• Salt to taste
• Black pepper to taste
• 1 tablespoon butter

Instructions

1. Your oven should be at 400°F (200°C) when you are ready to bake.

2. A baking dish needs a light coating of grease made from 1 tablespoon of olive oil.

3. Arrange the fillets of plaice in the baking dish, down with the skin.

4. The fillets will be covered with the last 1 tablespoon of olive oil and drizzled.

5. The fillets should be seasoned with salt and black pepper to taste.

6. Distribute the slices of lemon and the capers evenly over the fish.

7. Place tiny pats of butter on each fillet.

8. In the preheated oven, bake for approximately 12-15 minutes, or until the fish flakes easily with a fork.

9. Take it out of the oven and dust it with freshly chopped parsley.

10. Serve without delay. If you so desire, garnish with extra lemon slices. Enjoy!

Equipment Needed

1. Oven
2. Baking dish
3. Pastry brush (for greasing)
4. Knife
5. Cutting board
6. Measuring spoons
7. Fork
8. Oven mitts or heat-resistant gloves

FAQ

• Q: Can I use frozen plaice fillets?Q: Can I use frozen plaice fillets, or do they need to be fresh?

  A: Certainly, frozen plaice fillets can be used. Just be sure to let them thaw completely before cooking.

• Q: Can I substitute another type of fish?Allowed! Sole and flounder are good alternatives to plaice.
• Q: What is the best way to rinse capers?A: Remove excess salt and brine from capers by rinsing them under cold, running water.
• Q: How should the lemon be sliced?A: To maximize flavor release during cooking, slice the lemon into thin rounds.
• Q: Can I use dried parsley instead of fresh?A: Parsley is recommended, but if fresh parsley is unavailable, you can use dried parsley. Use about 2 teaspoons of dried parsley.
• Q: What can I serve with this plaice dish?A: Boiled potatoes, steamed vegetables, or a fresh green salad are good accompaniments for this dish.

Substitutions and Variations

4 fillets of flounder in place of plaice fillets
2 tablespoons avocado oil for olive oil
1 lime, cut into slices, could be used as a substitute for lemon, cut into slices.
1 tablespoon green olives, minced, to use as capers
Chop 2 tablespoons of fresh cilantro. Use this in lieu of parsley.

Pro Tips

1. Preheat Smart Make sure to preheat the oven well before you start preparing the ingredients. A fully preheated oven ensures the fish cooks evenly and develops a nice texture.

2. Infuse the Oil Consider gently warming the olive oil with a few lemon zest strips before drizzling it over the fish. This little step can infuse the oil with a subtle lemon flavor, enhancing the citrusy notes in the dish.

3. Dry the Fillets Pat the plaice fillets dry with paper towels before placing them in the baking dish. Drying helps achieve better browning and prevents the fish from becoming soggy.

4. Butter Distribution Use a microplane or a knife to shave off thin slivers of cold butter, ensuring even distribution across the fish. This technique allows the butter to melt evenly, adding rich flavor throughout.

5. Check for Doneness Use a fork or paring knife to gently flake the thickest part of one fillet a few minutes before the suggested cooking time to prevent overcooking. Fish is perfectly cooked when it turns opaque and flakes easily.