Plaice
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Plaice is a popular fish with a good flavour and a fine texture. The white underside fillet can be bought separately and as the skin is very tender, it tends to melt into the flesh during the cooking and can therefore be eaten.
Plaice is suitable for grilling, frying, goujons, rolling and stuffing, steaming and poaching.
Related Recipes
Serves 2 
Serves 4 as a starter or 2 as a main course
Serves 2Grilled Plaice Fillets with Shrimp Sauce
This sumptuous fish dish tastes a million dollars yet can be assembled and cooked in just 10 minutes - who says special-occasion food demands all day in the kitchen?
Serves 4 as a starter or 2 as a main courseOven-baked plaice with a Parmesan crust
A quick and easy fish recipe that will please all who eat it - you can use sole, or even cod or haddock instead of plaice, if you wish.
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