Plaice (Whole Fish)
Plaice (Whole Fish)

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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 illustration

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 illustration

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

Customer reviews

The fish was all super fresh!

Yes, the fish all arrived in perfect condition early on Friday morning. The smoked mackerel, salmon, halibut and wild sea bass were all delicious - bream and plaice now in the freezer - and I have received many compliments from my guests over the weekend. Like to think some of the compliments were for my cooking(!) but the fish was all top quality and super fresh. Have passed your details to one of my friends as well. Will definitely order from you in the future!

Jane, Radlett

Delighted!

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

Absolutely delicious!

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