Baked Plaice Fillet
Baked plaice fillet is one of the quickest fish suppers you can make: four fillets, a lemony oil and 10 minutes in a hot oven. Plaice is thin and delicate, so a brisk bake keeps it moist where a frying pan can break it apart. The whole meal takes about 20 minutes, which leaves time to boil some new potatoes or steam a few greens.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serving
- 175kcal
Buying and preparing baked plaice fillet
Ask the fishmonger for plaice fillets of an even size, or look for the Marine Stewardship Council label in the supermarket. Plaice is a flatfish with sweet, mild flesh that suits simple seasoning. Fresh lemon juice gives a cleaner flavour than the bottled kind.
Look for fillets that smell fresh and of the sea, with firm, moist flesh and no dryness at the edges. Thin tail ends cook faster than the thick middle, so fold a very thin fillet in half or tuck the tail under to keep the thickness even across the tray.
Frozen fillets work, as long as they are fully defrosted in the fridge and patted dry. Never defrost fish on the worktop.
Making baked plaice fillet
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, and line a baking tray with baking paper.
- Prepare the fish Pat the fillets dry with kitchen paper and lay them on the tray, skin-side down if they have skin. Leave a little space between them. Mix the olive oil, lemon juice, parsley, salt and pepper in a small bowl.
- Brush and top Brush the lemon oil over the fillets and lay a thin slice or two of lemon on each one.
- Bake Bake for , depending on thickness, until the fish is opaque all the way through and flakes easily when you press it with a fork. Serve straight away with the lemon wedges.
Serving ideas and variations
Swap the parsley for dill or chives, or scatter a handful of breadcrumbs over the top for a crunchy finish, adding 2 minutes to the bake. Fish also cooks quickly in a basket, so for a crisp bite in less time see air fryer plaice fillet. If you like a cold, creamy sauce with fish, take a look at fish fillet with remoulade.
Common problems and fixes for Baked Plaice Fillet
- The fish is dry and rubbery.
- Plaice fillets are thin and overcook fast. Start checking at 8 minutes, and take the tray out as soon as the flesh turns opaque and flakes.
- The fillets stick to the tray or break when lifted.
- Line the tray with baking paper and slide a fish slice right under the fillet to lift it, rather than pulling it with a fork.
- The fish tastes watery.
- Frozen fish releases liquid as it bakes. Defrost the fillets in the fridge, then pat them dry well before brushing.
Frequently asked questions about Baked Plaice Fillet
How long does plaice take to bake?
Plaice fillets take 8–10 minutes at 200°C (180°C fan), gas 6. Thicker fillets can need 12 minutes, so check early.
How do you know when plaice is cooked?
The flesh turns from translucent to opaque white and flakes easily with a fork. If you use a thermometer, 55–63°C in the thickest part is a useful guide for moist fish.
Can I bake plaice from frozen?
It is better to defrost the fillets in the fridge overnight first. Frozen fillets cook unevenly and release a lot of water on the tray.
What can I serve with it?
Crushed new potatoes, peas, buttered asparagus or a green salad all suit it. A dollop of tartare sauce is a classic British alongside.
How did you like the recipe?
4.9 / 5 · 77 ratings
