Roast Plaice with Fennel

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Illustrated on previous page

This is a very seasonal fish. From September to November large plaice are abundant and relatively cheap. Their flesh is very dense and steak-like. Don’t buy the little immature plaice available at other times of the year, both for reasons of sustainability and flavour.


  • 1 large whole plaice, skin on
  • Knob of butter
  • Splash of olive oil


Ask the fishmonger to split the plaice down the backbone and portion into 4 pieces each roughly 200 g.

Preheat the oven to about 150°C/gas 2.

Heat a non-stick ovenproof pan