Delicious Whole Steamed Plaice with Zesty Lemon
Nutritional value per serving
Calories220kcal
Carbs0gram
Fat5gram
Protein35gram
Ingredients
- whole plaice (cleaned and gutted, fresh is best)1 piece (about 400-500g)
- fresh lemon (organic recommended for zest and juice)1 piece
- fresh parsley (preferably flat-leaf)2 tbsp, chopped
- olive oil (extra virgin for best flavor)1 tbsp
- saltto taste n/a
- black pepper (freshly ground)to taste n/a
- water for steaming1 liter
This recipe guides you step-by-step on how to steam a whole plaice infused with fresh lemon, making for a moist, tender, and flavorful dish perfect for any occasion. Steaming preserves the delicate texture and natural flavor of the fish while keeping it healthy. The total estimated cost for ingredients is around $8 USD / €7 / £6 / ₹600. Each serving contains approximately 220 kcal, making it suitable for a healthy diet focusing on protein and low fat. The recipe is easy to follow, taking about 30 minutes including preparation and cooking. Follow the food safety tips closely to ensure your dish is safe and delicious.
Preparation instructions
Prepare the fish and marinade
1Rinse the plaice under cold water and pat dry with paper towels. Be sure to handle the fish with clean hands and utensils to prevent cross-contamination. In a small bowl, zest half of the lemon and mix with chopped parsley, olive oil, salt, and pepper to make a fresh marinade.
Score and season the plaice
2Using a sharp knife, make 3-4 shallow diagonal slashes on each side of the fish. This helps the marinade and steam penetrate evenly. Rub the marinade generously inside the cavity and over the outside of the fish, including the slashes. Place thin slices of lemon inside the cavity for extra flavor.
Set up the steamer
3Fill a large pot or wok with about 1 liter of water and bring it to a boil. Place a steaming rack or basket just above the water level to avoid direct contact. Cover tightly with a lid to trap steam efficiently.
Steam the plaice
4Place the whole plaice on a heatproof plate and put it on the steaming rack. Cover with the lid and steam for 12-15 minutes. Cooking time depends on the thickness of the fish—check after 12 minutes and continue if needed. The fish is done when the flesh is opaque and flakes easily with a fork. Use a food thermometer to check that the internal temperature has reached at least 63°C (145°F) at the thickest part for safe consumption.
Serve and garnish
5Carefully remove the plate from the steamer. Squeeze fresh lemon juice over the fish and garnish with extra parsley and lemon slices if desired. Serve immediately with steamed vegetables, rice, or potatoes for a wholesome meal.
Cooking Tips
-Use fresh plaice if possible; frozen is fine but thaw completely in the fridge overnight before cooking.
-Avoid overcooking the fish as it will become dry and lose flavor.
-Keep raw fish and its juices separate from other food to prevent cross-contamination.
-If you don’t have a steamer, use a metal colander over a pot with boiling water and cover tightly with foil or a lid.
Equipment needed:
- Large pot or wok
- Steaming rack or basket
- Heatproof plate
- Sharp knife
- Small mixing bowl
- Food thermometer (recommended)
Grocery Shopping List
- [ ] Whole Plaice (about 400-500g) – $6.00
- [ ] Fresh Lemon (1 piece) – $0.50
- [ ] Fresh Parsley (small bunch) – $1.00
- [ ] Extra Virgin Olive Oil – $0.50 (small amount from bottle)
- [ ] Salt and Black Pepper – likely in pantry
Tips: Choose a fresh, bright-eyed plaice with moist skin and a fresh sea smell at the fish counter. Pick firm lemons with smooth, shiny skin and a strong citrus aroma. Look for bright green parsley leaves without yellowing.
Total approximate cost: $8.00
FAQ
How do I know the plaice is fully cooked?
The flesh should be opaque, easily flake with a fork, and reach an internal temperature of at least 63°C (145°F). Use a food thermometer if possible for safety.
Can I use other fish for this steaming method?
Yes, this method works well with other flat fish like sole or flounder, or even other white fish like cod or haddock.
How can I avoid fish sticking to the plate during steaming?
Lightly brush the plate with oil or line it with parchment paper to prevent sticking.
Is steaming better than frying fish?
Steaming is healthier as it requires no added fat and preserves more nutrients and moisture, resulting in tender, flavorful fish.