Fresh Wild Plaice Fillet

Plaice has a mild, sweet and slightly peppery taste with no strong fishiness. The flesh is soft and ivory white, with small, tightly packed flakes that hold on to their natural juices. It is a delicate fish that is at its best cooked simply, with butter, lemon and a little parsley.

Plaice is a white flatfish found all around the British coast, easily recognised by the bright orange spots on its brown upper skin. Its Latin name is Pleuronectes platessa. It has long been one of Britain's favourite fish for frying and grilling. Ours is wild caught in South West waters and landed to Brixham.

No, our plaice fillets are boneless. Each one is cut away from the frame by our own fishmongers and sold ready for cooking with the skin on, which makes it an easy fish to serve to children. If you prefer plaice cooked on the bone, choose our whole plaice or plaice T-bone instead.

Plaice fillets take only a few minutes. Dust in seasoned flour and pan fry in oil and butter, skin side down, for 2 to 3 minutes, then turn for one minute more. They can also be grilled, baked in a paper parcel, or breadcrumbed and fried. Take care not to overcook such a delicate fish.

Plaice and sole are both flatfish, but they eat quite differently. Plaice is softer, juicier and milder, with fine flakes. Dover sole is firmer, meatier and richer in flavour, while lemon sole sits in between and is the closest match. Plaice works well in most lemon sole recipes.

Yes, plaice skin is perfectly good to eat, and our fillets are sold skin on. Cooked skin side down in a hot pan it turns lightly crisp and helps hold the delicate fillet together. If you prefer, it peels away easily once the fish is cooked. Each fillet weighs at least 150g and serves one.