January 2025

HAPPY NEW YEAR!

We're back open and after a challenging few days for our fisherme, we do have a lovely selection on the counters, Online ordering is currently turned off due to unpredictablre availability, but chances are we will have what you need.

To place an order or check availability, please send an email to me at info@passionateaboutfish.co.uk and I'll do everything I can to fulfil your wish list

Thank you, and I hope 2025 brings you everything you would wish for,

Sue x

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