To prepare the plaice fillets with honey and aromatic herbs, start by halving the garlic and finely chopping sage, myrtle, ...

Plaice is available fresh or frozen and can be bought whole or as fillets. Plaice cooks very quickly - fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached.

For the fish, start by setting the grill to its highest temperature. Toss the plaice fillets in a bowl with the olive oil and season with salt and freshly ground black pepper. Lay the fillets on a ...

Bake in the oven for 15- 20 minutes until caramelised. While the cauliflower is roasting in the oven cook the plaice. Pat the fillets dry with some kitchen paper to remove excess water.

Use skinless plaice or lemon sole fillets, allowing two small fillets per person. Preheat an oven to 180 degrees/gas 4. In a medium sized gratin dish, lightly oil the base and then lay down two ...

Add the lardons to the reduced fish stock. Heat up a large frying pan and cook the Plaice fillets 1-2 minutes either side. Put some off the peas into the fish stock and cook for 1 more minute then ...

Now place two fillets of plaice on the plate, spoon on three cherry tomatoes and three olives, followed by a spoonful of the dressing – making sure you dig deep to catch some capers.

Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon.

Plaice start to become good around May and they get fatter and juicier as the year goes on, well into August. If you can get a fillet from a kilo-plus-sized fish you can cut it into four portions.

Preheat the grill to its highest setting. Arrange the plaice fillets on top of the butter bean and spinach mixture in a single layer, then drizzle with the oil and lemon juice and season to taste ...

American plaice, halibut, and windowpane flounder are ... Flounder is usually sold whole, but you can also find fillets. Avoid flat fish during the spawning season (spring) because the meat ...