This weeks fish is Icelandic Plaice
Plaice is a very popular fish in northern Europe, especially in Holland, Belgium, Denmark, Norway and the UK, which border its main fishing area in the North Sea. It’s also found in much smaller quantities in the neighbouring seas – the Baltic, the English Channel and the Irish Sea as well as around Iceland, but is not present anywhere else in the world.
It’s a flat fish, meaning that it spends most of its time on the sea bed. Its underneath side is white and its topside is brown with orange spots. Lying flat on the sea bed, it is well camouflaged. Plaice can live for 40 or more years and grow to a metre in length at which the weight would be five kilos or more. Luckily ours aren’t that big.
Plaice is a delicate fish and only needs cooking simply, we like to dust the fillets in a little seasoned plain flour, then heat 1 tablespoon olive oil in a large frying pan over a medium/high heat. Add the fish, skin-side down, and cook for 2 minutes. Carefully turn over and cook for a further 2 minutes, or until cooked through.
One side of plaice has 2 fillets enough for 1 portion £8 per side