Plaice fillets in the oven: the recipe for a quick and light second course of fish

Yo baked plaice fillets I am a second light and fragrant seafood, perfect to bring to the table for any lunch either dinner family A quick recipe, also ideal for those who are new to cooking, which is prepared simply by flavoring the fish with an emulsion based on extra virgin olive oil, filtered lemon juice and chopped aromatic herbs, and cooking it in the oven for just 20 minutes.

The result will be tender and delicate steaks, to accompany with a portion of grilled vegetables and slices of wholemeal bread, for a healthy and balanced meal, or serve with a outline more substantial based on roast potatoes and a glass of white wine.

Very similar to sole in flavor and texture, plaice is a fish no spikes especially suitable also for the smallest of the house. To make the fillets even tastier, you can coat them in breadcrumbs and fry them with a good amount of butter or you can make them sorrentine: simply flour the fish, brown it in a pan with a drizzle of oil and then serve it with a tomato sauce , enriched with slices of Taggiasca olives.

Find out how to prepare plaice fillets by following the step-by-step procedure and tips. If you liked this recipe, also try the plaice meatballs.

How to cook plaice fillets in the oven

Pour the filtered lemon juice into a bowl and add the chopped herbs 1.

Add a couple of tablespoons of extra virgin olive oil 2.

season with salt 3.

Emulsify with the tips of a fork. 4.

Line a skillet with baking paper and spray with a drizzle of oil 5.

Arrange the plaice fillets on the tray 6.

Season the fish with the emulsion prepared 7.

Place in the preheated oven at 180°C and cook the fillets for about 20 minutes. 8.

Once the cooking time has elapsed, remove the plaice fillets from the oven, arrange them on a platter and serve them with a radish salad and a few lemon wedges. 9.

Advice

For this recipe you can choose the fresh fishto buy strictly in your trusted fishmonger, both frozen, and put directly in the pan to take advantage of the preparation times.

We use sage leaves and needles Rosemary chopped which, during cooking, will release all their aroma but, if you prefer, you can easily replace them with parsley, mint or another aromatic herb of your choice.

If you want to impress your guests with a refined and elegant second course, ready in just 15 minutes, you can season the fillets according to our instructions, then sprinkle them with a little breadcrumb and roll them up like a roll before putting them in the oven.

storage

Plaice fillets should be eaten hot and fresh. Alternatively, they can be kept in the fridge, in an airtight container, for 1 day Maximum.