• Plaice fillets

North Sea plaice is a flatfish that - just like the flounder and the dab - belongs to the plaice family. Plaice is one of the main fish species for Dutch fishing. This fish is easily recognised by the bright orange dots on its upper side. Baby plaice swim upright. After birth they undergo a transformation. In approximately six weeks they ‘turn over’ and become a flatfish. The spawning time for the plaice is in January, February and March, so during these months, they are best left alone. The fish fillet is frozen straight after filleting. Next, an upper and lower fillet are combined and vacuum packed per portion. This way, the best of fresh fish is best preserved and the fillets can be defrosted per portion, easily and quickly. The plaice is a versatile fish for in the kitchen and is easy to prepare - especially with the Queens plaice fillet!

Cooking method

The fish fillet can be prepared in the oven straight from the freezer. If you want to fry the fillet, we recommend that you defrost it in the refrigerator first and then pat it dry, or put the vacuum-packed fillet in cold water for approximately 20 minutes.

  • Oven

    (pre-heat to 200°C, convection oven to 180°C): wrap the fillet with a knob of butter in aluminium foil and heat for 20-22 minutes.

  • Frying pan

    (with non-stick coating): fry the thawed fillet in oil or butter for approximately 4-6 minutes on each side.

Ingredients

Plaice fillet (fish) (Pleuronectes platessa)

Storage

Fridge : 24 hours
Freezer compartment: -6°C (*): 1 week
Freezer -12°C (**): 1 month
Freezer -18°C (***):
see expiration date
on the product packaging

Nutritional values

Per 100 gram %RI
Energy393kJ/94kcal4,7%
Fat2,0g2,9%
-Of which saturated1,0g5,0%
Carbohydrates0,0g0%
-Of which sugars0,0g0%
Fibre,0g
Protein19,0g38,0%%
Salt0,3g5,0%

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