Steamed Plaice Fillet
Steamed plaice fillet suits the fish perfectly, because gentle steam keeps the thin, delicate flesh moist and stops it breaking apart the way it can in a frying pan. Season the fillets, lay lemon and parsley on top and steam for about 7 minutes. Add a knob of butter at the end, and dinner is ready in about 25 minutes, with a minimum of washing up.
- Total
- 22 min
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 175kcal
Choosing the right cut for steamed plaice fillet
Buy skinless fillets, ideally from the fishmonger or the fresh fish counter, and look for firm, translucent flesh that smells clean and of the sea. Plaice fillets are thin and mild, which suits steaming, but they also overcook easily, so uniform pieces of about 150g are best.
If the fillets vary in thickness, fold the thinner tail ends under. They then cook at the same pace as the thicker part. Keep the lid on tightly for the whole cooking time, because lifting it lets the steam escape.
Making steamed plaice fillet
Tap a time to start a timer.
- Prepare the fish Pat the plaice fillets dry with kitchen paper and put them on a plate. Season both sides with the salt and pepper. If the fillets are long, fold each in half so they fit the steamer.
- Heat the steamer Pour about 3cm of water into the saucepan and bring it to a boil. Set the steamer over the water, making sure the base does not touch the surface. This takes about .
- Steam Lay the fillets in one layer in the steamer, or divide them between two tiers. Place a few lemon slices and parsley sprigs on top. Cover with the lid and steam for , until the flesh is opaque and flakes easily with a fork.
- Serve Use a fish slice to lift the fillets onto warm plates. Top each with a little butter so it melts, scatter over the rest of the parsley and add a lemon wedge. Serve with boiled new potatoes and peas.
Serving and flavour ideas
Steamed fish is mild, so the sauce and sides matter. Boiled new potatoes and peas are the classic partners, or you could serve a creamy plaice fillet with parsley sauce instead of butter and lemon.
The same method works well for other fish: see steamed salmon for cook times and a different flavour. Leftover fish keeps for a day in the fridge and flakes into a fishcake mix or a sandwich.
Common problems and fixes for Steamed Plaice Fillet
- The fish is tough and dry.
- Plaice fillets are thin, so a minute or two too long makes a difference. Start checking at 5 minutes and lift them out as soon as they are opaque.
- The fillets fall apart when you lift them.
- Do not move them while steaming. Use a wide fish slice to lift each fillet in one go. If the basket has wide gaps, lay the fillets on a piece of baking paper with a few holes pricked in it.
- The fish tastes bland.
- Add flavour to the steaming water or the top of the fillets. A few slices of ginger, spring onion tops or a bay leaf all work, and the butter and lemon at the end do the rest.
Frequently asked questions about Steamed Plaice Fillet
How long do you steam plaice fillets?
Usually 5–7 minutes over boiling water, depending on thickness. The fish is ready when it is opaque all the way through and flakes easily. A thermometer reading of 55–63°C in the centre is also a good guide for tender fish.
Can I steam frozen plaice fillets?
Thaw them overnight in the fridge first, never at room temperature. Pat them dry before seasoning, because frozen fish releases water.
What should I serve with it?
Boiled new potatoes and peas or asparagus are the classic choices. A squeeze of lemon, a knob of butter or a simple parsley sauce finish it.
What if I do not have a steamer?
Balance a heatproof plate on an upturned small bowl in a large lidded pan with a little water, and cook the fish on the plate for the same time.
How did you like the recipe?
4.9 / 5 · 35 ratings
