A delicate and nutritious white fish that can be cooked in a myriad of ways, plaice is seafood you should have on your plate!
Plaice is best eaten as fresh as possible and should be avoided from the months of February-April. It is delicious cooked on the bone with the skin removed, or as fillets with a sauce or in a batter.
Try it in a tagine, cooked simply with some lemon or with trusty chips and a pile of peas.
Give plaice a go!
Would this encourage you to eat seafood?