With it flat, oval body adorned with frilly fins and bright orange spots, plaice is an instantly recognizable fish. During the winter it heads out to deep waters where it lives on the muddy seabed, seeking shellfish and crustaceans to eat. When the weather warms up, plaice head back to shallow inshore waters, making them a popular catch with anglers. At Coombe Farm Organic, we only buy sustainable caught fish and for plaice, that means specimens that are suitably large to be filleted. Smaller fish sold whole may be immature or underweight. You know the fish is big enough if it's easy to successfully fillet.
We've prepared your plaice to make it easy to cook and waste free. It's a quick-cooking fish, so take care not to overdo things and dry it out. For assured succulence you could steam the fillets, serving them with a light dressing of soy sauce spiked with finely shredded shallot and ginger. A salad of lamb's lettuce, watercress and pea shoots makes a tangy accompaniment. Alternatively, fry your plaice in a hot pan, crisping up the skin side first. Serve with rosemary roasted new potatoes and a Mediterranean salsa of chopped plum tomatoes, crushed garlic, finely diced red onion and plenty of torn basil.