How to Cook Plaice: 6 Ways to Bring it To The Table Without Getting Bored With It

Plaice is a white fish known scientifically as Pleuronectes platessa. It is a fish species rich in nutrients and very versatile in the kitchen: its meat is lean, tender, with a delicate flavor and contains proteins with a high biological value, mineral salts such as potassium, iron, zinc and phosphorus, B vitamins and omega-3 fatty acids. In 100 grams there are 98 kcal. Plaice is often available in fillets, most often frozen and ready to use, making it a very practical food, which is suitable for baked recipes, steamed, but also for making delicious meatballs and rolls. Let's break a lance in its favor: with the right combination of ingredients, plaice can transform into a refined and surprising delicacy, appreciated by adults and children. Here are six quick and easy ways to bring it to the table without getting bored.

1. Baked Plaice

Baking is one of the simplest ways to cook plaice fillets, as it is within everyone's reach. Furthermore, the meat, with its neutral and delicate flavor, pairs perfectly with many combinations: the only precaution is not to let it dry out. How? For example, by preparing an emulsion with which to season them generously before baking the fish: in the recipe for baked plaice we have created a fragrant sauce made with extra virgin olive oil, lemon juice, chopped sage and fresh rosemary and a pinch of salt. A technique that works very well when you want to keep the meat moist is the one in foil, known to be healthy, with the fillets wrapped in baking paper together with cherry tomatoes , olives , aromatic herbs and a drizzle of extra virgin olive oil, for a light main dish with Mediterranean notes.

2. Baked Plaice

We are still inside the oven, but this time we put the plaice fillets enriched with a pleasant gratin and scented with parsley and lemon , for a more intense flavor and a crispier consistency , thanks to the breadcrumb base and a mix of dried herbs and spices suitable for fish (try garlic, thyme, sage, rosemary, marjoram, black pepper). In this case we made some rolls , since the thin and compact fillets are very good for being wrapped : you can therefore also opt for a richer filling , with chopped olives, dried tomatoes, capers and olives. Or you can choose to make a classic gratin , spreading the portions lengthwise on a baking tray lined with baking paper and oiled and then covering them with a mix of breadcrumbs, salt, pepper and chopped fresh aromatic herbs, sprinkle with a drizzle of oil and cook.

3. Breaded Plaice

Breaded plaice is a great evergreen: it is a delicious fish cutlet that is also very popular with children, as the meat is boneless. How is it made? First of all, prepare the breading ingredients by beating the eggs and adding a drop of milk , then pass the cleaned fillets in the flour and dip them in the mixture you just made. Transfer them to the breadcrumbs and make sure it adheres well to the surface, removing the excess. Fry the fillets in a pan with a knob of butter and brown well. Drain everything on kitchen paper and bring to the table with some French fries . Obviously, there is nothing to stop you from cooking by immersing it in seed oil , making a slightly lighter frying , also removing the eggs and adding a few leaves of finely chopped parsley and basil, to give more aromatic complexity.

4. Pan-Fried Plaice

Practical, fast, creative: pan-frying is an excellent way to prepare easy and genuine dishes with plaice fillets. As seen previously, the flesh is lean and thin and runs the risk of drying out very easily . The solution? To keep it moist, sealing the juices inside , during cooking, which always turns out to be very short. We therefore recommend two truly foolproof recipes that involve flouring and browning the fish . The first is plaice Sorrento-style , which uses a tasty tomato puree enriched with garlic, oil and olives perfect for flavoring the fillets, while the second is plaice meunière , an iconic French dish that usually sees the sole fillets gently cradled in a bed of (generous) melted butter , all garnished with lemon juice , which gives the right balance of acidity.

5. Plaice Meatballs

Plaice meatballs are an original and fun way to enjoy this fish that is often considered boring. Quick to prepare, they require finely chopped plaice fillets, mixed with potato flakes , spring onion , mint and egg . After forming the meatballs, they are passed through a mixture of eggs and milk, then in breadcrumbs, and fried until golden . Accompanied by a yogurt and mustard sauce , they are perfect as a tasty appetizer or main dish, paired with salad, cherry tomatoes or grilled vegetables.

6. Steamed Plaice

Steaming plaice has several advantages: it is a gentle cooking method that best preserves the nutrients and natural flavor of the fish, without the need to add fat. This technique keeps the fillets soft and juicy . How to combine taste and health? To make the dish tasty, you can flavor the water with fresh herbs such as thyme, parsley and bay leaves, or with slices of lemon and ginger. In addition, you can serve the plaice with a fresh fish sauce made with olive oil, lemon and pepper, or with a mustard vinaigrette or a citronette.