Plaice cooks very quickly - fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached. Use the poaching liquid to make a sauce, ...

Bake, uncovered, for 10-15 minutes depending on the size of your fillets and how cold your ingredients are to begin with. My oven is pretty ferocious, so these were done after 10 minutes.

Although largely overlooked in high-end gastronomic circles and rarely seen on the menus of top restaurants, the common plaice is a readily… Newsletters Reader Rewards ...

480g plaice fillets (or 120g per person) 1 cauliflower. 2 tbsp rapeseed oil. Method. Preheat the oven to 180°C. Begin by browning the butter.

For the fish:12 skinned fillets of Irish plaice; Fine sea salt and pepper to season; Good drizzle of vegetable oil (for each pan) 2 knobs butter (for each pan) 1kg fresh baby spinach leaves; ...

Ingredients. 4 plaice fillets; 1 large onion (diced small) 20 g butter; 1 splash white wine; 1/2pt fish stock; 1 bag frozen petit pois; 1 bunch mint; 125 g crème fraiche ...

For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley, 50ml/2fl oz water and double cream.

It is fitting that a delicate fish such as plaice ... and parsley 2 bunches spring onions 3 shallots 1 glass dry white wine 3 oysters 100ml double cream 100g unsalted butter 1.25kg plaice fillets, ...

4 large skinless plaice fillets, each; fillet cut in half; 2 tsp rapeseed oil; juice of ½ lemon; 4 tbsp freshly grated Parmesan; cheese; sea salt and freshly ground black pepper; ...

Ingredients. 2 handfuls of plain flour ; 2 eggs, beaten ; 2 handfuls of panko breadcrumbs; 2 portions of plaice fillet, weighing about 180g each, skinned (unless you like to eat the skin) ...