Recipes & Cooking
Plaice fillets can be cooked skin on, or skin off, depending on your preference. Skin on they work very well under a hot grill for a few minutes, and with the skin off they can be used to make delicious goujons or cooked 'a la meunier', which is French for posh fish and chips.
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