Plaice is a delicious and popular right-handed flatfish. Plaice is best eaten as fresh as possible, as the flavour quickly fades. Ranging from 230g to 2kg, this fish is easily identified by its distinctive orange spots, which also give an indication of the freshness (the brighter the spots, the fresher the plaice).
Offering more sustainable alternative to lemon sole (as stocks are at healthy levels), plaice is as pronounced in flavour but is versatile and takes sauces very well. Cook on the bone to get the best from the flavour, or use fillets with a sauce or filling. Best avoided when in roe (around February to April), as the flesh can be thin and watery.
Adapted from Love Seafood