Lemon-Infused Whole Boiled Plaice – Simple & Delicious
Nutritional value per serving
Calories220kcal
Carbs2gram
Fat5gram
Protein32gram
Ingredients
- Whole fresh plaice (cleaned and gutted)1 piece
- Water1.5 liters
- Lemon (sliced, fresh)1 piece
- Salt1 tbsp
- Black peppercorns6 pieces
- Bay leaves2 pieces
- Fresh parsley (optional, for garnish)2 tbsp
- Butter (optional, for serving)10 grams
This recipe for boiling a whole plaice infused with fresh lemon is perfect for home cooks who want a light, tasty fish dish without complicated steps. Boiling fish whole locks in moisture and the addition of lemon provides a subtle citrus flavor to enhance the delicate taste of the plaice. This dish is budget-friendly and quick, coming together in just about 20 minutes. The total cost of ingredients is approximately $8 (7€ / £6 / ₹650). The dish contains roughly 220 calories per serving, making it suitable for a light, healthy diet. The recipe is easy to follow with simple ingredients and standard kitchen equipment, great for cooking beginners and those seeking comfort in a straightforward yet delicious meal.
Preparation instructions
Prepare the fish
1Rinse the whole plaice under cold running water to clean it. Pat dry gently with paper towels. Ensure the fish is gutted and scaled by your fishmonger or do it yourself carefully. This prevents contamination and helps the flavors penetrate evenly.
Set up the boiling pot
2Fill a large pot with 1.5 liters of water. Add salt, black peppercorns, bay leaves, and half of the sliced lemon to the water. Bring it to a gentle boil over medium heat.
Add the fish to the boiling water
3Once the water is boiling, carefully place the whole plaice into the pot. Ensure the fish is fully submerged in the water. Reduce the heat to a low simmer to avoid breaking the fish apart during cooking.
Add remaining lemon slices
4Place the remaining lemon slices on top of the fish in the pot. This will infuse the fish with fresh lemon aroma and flavor as it cooks.
Simmer and cook the fish
5Simmer the fish gently for 10 to 15 minutes depending on the size (usually about 10 minutes per pound). To check doneness, insert a food-safe thermometer into the thickest part of the fish meat, avoiding bones. The internal temperature should reach 63°C (145°F), and the flesh should be opaque and flake easily with a fork.
Remove and drain the fish
6Use a slotted spatula or spoon to carefully lift the fish from the water. Let excess water drain off and transfer the fish to a warmed serving plate.
Serve with optional garnish
7Melt butter and drizzle over the fish if desired. Garnish with fresh parsley and serve with boiled potatoes or steamed vegetables for a complete meal.
Cooking Tips
-If you prefer, you can add herbs like dill or thyme to the boiling water for extra flavor.
-Ensure that the fish is fresh; it should smell like the sea and not fishy. Fresh plaice has firm flesh and clear eyes.
-Avoid cross-contamination by using separate cutting boards and knives for fish and other foods, and wash hands thoroughly before and after handling raw fish.
-If a thermometer is unavailable, test doneness by checking if the flesh flakes easily with a fork and is opaque all the way through.
Equipment needed
- Large pot (to fit whole fish)
- Stove
- Slotted spatula or large spoon
- Sharp knife (for cleaning/scaling if needed)
- Cutting board
- Kitchen thermometer (recommended for safety)
Shopping list
- [ ] Whole fresh plaice ($6.00) - Choose firm, fresh fish with clear eyes and moist skin.
- [ ] Lemon ($0.50) - Select bright, firm lemons without blemishes.
- [ ] Fresh parsley ($1.00) - Look for vibrant green leaves without yellowing.
- [ ] Butter ($0.50) - Optional; choose unsalted for better control of seasoning.
- [ ] Black peppercorns, bay leaves, salt - Usually pantry staples; if not, approx $1.00 total.
Total Estimated Cost: $8.00
FAQ
How do I know when the plaice is fully cooked?
The plaice is fully cooked when the internal temperature reaches 63°C (145°F), the flesh is opaque, and it flakes easily when tested with a fork.
Can I use another method than boiling?
Yes, plaice can also be baked, pan-fried, or steamed. Boiling is a simple, gentle method that keeps the fish moist and tender.
Is it safe to eat boiled whole fish?
Yes, provided you cook it to an internal temperature of at least 63°C (145°F) and handle the fish hygienically to avoid contamination.
Can I use frozen plaice?
Yes, but thaw it completely in the refrigerator before boiling. Cooking times may vary slightly with frozen fish.