January Online Ordering

Hello and welcome to January! It's one of the toughest months to guage availability, so until fishing gets well underway and the supply challenges ease, I've removed the option to pre-order wild capture Newlyn fish from online ordering

I am buying lots of wonderful fish, and chances are, will have what you're looking for. But 'just in case' there's an issue with availability the best option to order your fish requirements is to send me an email at info@passionateaboutfish.co.uk and I will be able to advise you on the likelyhood of getting your preferred species.

Thank you! Sue

Pleuronectes platessa

Plaice

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

We only buy plaice between May and December. This is when they are in their prime with deep, firm fillets. A large whole plaice of around 800g to 1 kilo serves 2 people well. It is a fabulous fish to be cooked on the bone, but if you prefer we can fillet for you

We like to keep it simple with most of our recipes. A classic for plaice is simply pan-frying the fillets Meanwhile, season plaice fillets and dust with a little plain flour.

Rapeseed oil is great for cooking fish, it has a higher 'flash point' than olive oil, so can get a lot hotter before burning, giving you a lovely crispy skin.

- Dry the fillets with a little kitchen paper to remove excess moisture
- Heat a drizzle of oil in a pan.
- Add the fillets skin-side down and cook for 3 minutes or so
- Carefully turn over and cook for a further 3 minutes, or until cooked (this will depend on the thickness of the fillets. Once cooked lift them out onto warm plates
- Add a knob of butter to the pan, a squeeze of lemon, some chopped parsley and a few capers (optional). Drizzle over the plaice and serve on crushed baby potatoes

Allow 4-500g of whole fish per person - remember you will lose around 50% of the weight of the fish if you have it filleted