Carnlough & Glenarm

Have you tried... Plaice?

Did you know that plaice are round when they hatch, but as they grow, their body becomes flatter and one eye migrates to the right side? In other species the eyes move to the left, so plaice are known as a ‘right-eyed’ fish! Plaice has a sweet and delicious flavour enjoyed on the bone or as fillets - whichever you prefer! Cook your fillets using the recipe below for an easy, aromatic fish dish. 

Harissa plaice with roasted vegetables

Prep Time: 20 Mins
Cook Time: 20 Mins
Skill Level: Easy
Serves 4
  • 4 x 170g skinless, boneless plaice fillets
  • 2 courgettes
  • 6 mixed peppers, deseeded
  • 3 red onions
  • 2 - 4 tbsp harissa paste (depending on taste)
  • 3 tbsp olive oil
Harissa plaice with roasted vegetables
  1. Preheat the oven to 190oC (fan 170oC). Cut the courgette, peppers and red onions into even-sized chunks and add to a large oven-proof dish.
  2. Drizzle with olive oil and add a generous sprinkling of salt and pepper, 100 ml of water and 2-3 tbsp of the harissa paste. Stir well to coat the vegetables. Place in the oven for 15-20 minutes, checking halfway to toss the vegetables and cook until tender.
  3. Mix 2 tsp of the remaining harissa paste with 2 tbsp cold water and set aside.
  4. Add a knob of butter to a frying pan and heat until foamy. Season the plaice with salt and pepper and add to the pan. Cook for 3 minutes each side, spooning over the harissa and water stock.
  5. Once cooked through, remove from the pan and serve on a bed of the roasted vegetables.

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