( Pleuronectes platessa )



Pan-fried or Oven-baked plaice fillets

  • 2 plaice fillets
  • 2 tbsp of butter
  • juice of 1 lemon
  • sea salt
  • pepper

  • or simply just add one of Kylemore
    Acres seasoning available in our shops

Plaice with lemon,parsley,butter and crushed potatoes

  • 300g small new potatoes
  • fresh parsley
  • 2 plaice fillets
  • 1 lemon
  • 3 tbsp olive oil
  • 25g butter


     1. Pan fried

  • Heat up a butter in a frying pan 
  • Place the fillets in the pan and fry the first side for 2 min. Lay each plaice fillet flat in the frying pan. Fry for 2 min and then carefully flip each fillet over, and cook for another 2 min, or until cooked through
  • Remove the fillets from the pan when cooked
  • Season the pan-fried fillets as desired. You can squeeze lemon juice, with sea salt and pepper to taste across the fillets for a simple seasoning
Lemon-parsley butter also accompanies pan-fried plaice nicely. Combine 2 tbsp of butter, the juice of ½ lemon, and a handful of chopped
parsley in a pan until hot,then drizzle over the pan-fried fillets
     1. Oven baked
  • Preheat oven to 180° 
  • Place the fillets in an ovenproof dish. Make sure that there is enough room for each, and that they are not overlapping at any point.  Use a light coating of oil or butter to cover the dish. Baking paper also works well
  • Season the fillets in the oven dish
  • Bake the fillets uncovered for 10-15 min
  • When the fish is cooked through, remove from the oven and leave resting for 1 min, before transferring onto a serving plate 


  1. Boil potatoes in sea salted water for 10 min or until tender
  2. Drain,return to the pan and roughly crush with a fork
  3. Season and stir in 2 tbsp olive oil and handful chopped fresh parsley 
  4. Meanwhile season plaice fillets. Heat 1 tbsp olive oil in a large frying pan over a high heat. Add the fish,skin-side down,and cook for 2 min.
    Carefully turn over and cook for a further 2 min, or until cooked through. Transfer to 2 serving plates
  5. Melt butter in the hot pan, stir in the juice of ½ lemon, a handful of chopped fresh parsley and some seasoning. Drizzle over the plaice and
    spoon the potatoes alongside
  6. Serve with a remaining ½ lemon cut into wedges