2 - 4 servings
How to cook Foil-Baked Plaice
- 2 whole plaice (flounder), about 1 pound each
- 2 small onions, cut into thin half rings
- 1 bunch parsley or dill
- 1 teaspoon salt
- 2-3 pinches black pepper
- Lemon juice of 1/2 lemon
- 2-3 tablespoons olive oil
- Preheat oven to 390°F (200°C).
- Scored a dark skin of plaice. Cut the head and guts at once and then cut off tail and fins around the fish. (It is very convenient to do it with a kitchen scissors.)
- Rinse the fish under running cold water and pat dry with paper towels.
- Season the fish with salt and pepper. Drizzle with lemon juice.
- Wash parsley and cut of the stems.
- Cut a piece of foil, large enough to completely wrap 2 whole plaice, and grease with olive oil.
- Arrange half of the sliced onions and parsley stalks in a single layer.
- Top with fish and place on top the remaining sliced onions and parsley stalks.
- Loosely wrap up the fish and tightly seal the edges.
- Bake in the preheated oven for about 25 minutes.
- Carefully unfold the aluminum foil and transfer the baked plaice to a serving plate.
- Garnish with parsley leaves and serve hot with an easy side dish of your choice.
- Bon appetit!
The Foil-Baked Plaice
is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
This recipe for Foil-Baked Plaice serves/makes: 2 - 4 servings
The Foil-Baked Plaice recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Flounder/Plaice
Preparation Method: Baked