Plaice is a flat fish which is caught in many areas of the North East Atlantic. Plaice are commonly the cheaper and more abundant of the flat fish. They make an excellent menu item either whole or as fillets. Plaice have a defined season. They spawn from January to early April, so are best avoided during this time due to the effect this has on the yield and flesh quality. We always recommend serving seasonally to get the best quality fish to prepare and cook with. This is such a simple dish using simple ingredients. Let us do the skilled preparation by removing the dark skin and head, whilst you use your cooking skills to serve a great tasting UK flat fish.

Grilled whole plaice with brown shrimp and samphire butter dish

Preparation: 10 minutes

Cooking: 10 minutes

Serves: 1


  • Whole plaice - 340-454g - 1 in number (order from us via code 01PLA34E00)
  • Peeled brown shrimps - 10gm (order from us via code 04SHRB00E0Q)
  • Samphire - 10gm (order from us via code 01SAM00K00)
  • Butter - 20gm
  • Flour or gluten free flour - for dusting plaice


All ingredients

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1. Pass plaice through seasoned flour (or Gluten free flour) (ask us to remove the dark skin, skirt or head depending on your requirement).

2. Brush plaice with melted butter and place under a very hot grill. Allow to colour and place in the oven at 180°c.

3. After 4 minutes, add brown shrimps and more butter. Allow butter to brown for a further 2 minutes.

4. Add samphire and cook for a further 2 minutes.

5. Gently lift plaice onto a serving plate. Garnish with half a lemon and a twist of pepper and sea salt.

Have a question about this recipe?

Speak to our knowledgeable team for further info on portion sizes.

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Plaice is a flat fish which is otter trawled in the North East Atlantic. Plaice are commonly the cheaper and most abundant of the flat fish and make an excellent menu item whole, or as fillet.

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What's In Season

Seasonality Chart

Many factors influence the seasonality of fish and seafood. Our Seasonal guide to fish availability shows the full list of species available each month and acts as a guide in order to assist with your menu planning.

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