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Recipes & Cooking
Plaice is quite a versatile fish. Large fish lend themselves well to being filleted, and treated like Brill or Turbot. We recommend you cook single portion fish on the bone, and our favourite method is to roast the fish whole on a bed of Mediterranean style vegetables.
Health & Nutrition
Plaice is a low calories, low fat great source of protein. It is also good source of iron and B vitamins, particularly B12, which is essential for a healthy nervous system and to metabolise protein and fat.
Sustainability & Provenance
This has to be the most useful leaflet ever produced, and it is reproduced by kind permission of the Seafish Industry Authority. It gives a general guide to the cooking methods and timings for most fresh sea fish. Why not print this page. Read more
Thank you for your email and to let you know that once again the fish is beautiful. I have tried the plaice, it was so fresh that it only took 8mins to cook. Thank you for the free salmon etc.
Joan Clarke, Kent
I just wanted to say how very much we have enjoyed your lobster bisque and the plaice fillets with pea purée. Absolutely delicious - definitely top restaurant quality food. The fish is wonderful and so fresh. I know that I am an irregular shopper with you, but every time I am delighted with my purchases.
Caroline Siggins, Devon
Kids 3 Omega Box a hit!
Well done all of you to keep on truckin’. I introduced a chum of mine to you this week she’s delighted with the kids pack as she’s nigh on 90, still cooks but does like some easy cook alternatives.
Peter Robinson, Oxfordshire