Baked Plaice with Chanterelles

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Chanterelles are in season from July to the end of September. We get ours from the old pine woods on the Beara Peninsula in West Cork. This dish can be served as a first course or as a main course, depending on the size of the fish. If chanterelles aren’t available, just serve the plaice with the herb butter.


  • 4 very fresh plaice on the bone
  • salt and freshly ground pepper
  • 225 g fresh chanterelles


Preheat the oven to 190°C/375°F/Gas 5.

Turn the fish on it’s side and remove the head. Wash the fish and clean the slit very thoroughly. With a sharp knife, cut through the skin right round the fish, just where the ‘fringe’ meets the flesh. Be careful to cut neatly and to join