Boiled whole plaice served on a plate with lemon and herbs

Tender and Healthy Whole Boiled Plaice

Name: Tender and Healthy Whole Boiled Plaice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 1 piece Whole fresh plaice (cleaned and gutted, with head and tail intact); 1 liter Water; 1 piece Lemon (sliced); 2 tbsp Fresh parsley (chopped); 1 tsp Salt; 5 pieces Black peppercorns; 1 piece Bay leaf

Home Page / Boiling Recipes / How to Boil Plaice: A Step-by-Step Guide

easy

15 min

Nutritional value per serving

Calories220kcal

Carbs1gram

Fat5gram

Protein28gram

Ingredients

Quantity

Whole fresh plaice (cleaned and gutted, with head and tail intact)1 piece
Water1 liter
Lemon (sliced)1 piece
Fresh parsley (chopped)2 tbsp
Salt1 tsp
Black peppercorns5 pieces
Bay leaf1 piece

This recipe guides you through the simple steps to boil a whole plaice fish, creating a healthy and flavorful meal that's easy for beginners. Boiling preserves moisture and keeps the fish tender, while the gentle poaching method highlights the delicate flavor of plaice. The total cost of ingredients is approximately $12, €11, £9, and ₹900. Each serving contains around 220 kcal, making it a light, protein-rich, and healthy choice suitable for most diets. The recipe is easy with a total cooking time of about 30 minutes.

Preparation instructions

Prepare the fish

1Rinse the whole plaice under cold running water to clean. Pat dry using paper towels. Check that it is properly gutted and scaled (ask your fishmonger to do this if you are unsure). This step is important for food safety and to ensure a clean flavor. This should take about 3 minutes.

Prepare boiling water

2In a large pot, add 1 liter of water. Add sliced lemon, salt, black peppercorns, and bay leaf to the water. Bring the water to a boil over medium heat. This will take roughly 5-7 minutes and infuses gentle flavor into the fish.

Lower the fish into water

3Once the water is boiling, reduce heat to a gentle simmer and carefully lower the whole plaice into the water. The water should cover the fish completely. Use a slotted spoon or tongs to avoid splashes. Handle carefully to prevent breaking the flesh. This step will prepare the fish for gentle poaching without making it tough.

Poach the fish

4Simmer the fish gently (keep water at a low simmer; no vigorous boiling) for about 15 minutes. Do not boil vigorously as it can cause the fish to fall apart. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F) measured at the thickest part. Use a food-grade thermometer to check temperature for safety.

Remove and rest

5Using a slotted spoon or fish spatula, carefully lift the plaice from the water and place it on a serving plate. Let it rest for a minute or two. This resting period allows juices to redistribute for moist and tender fish.

Cooking Tips

-If you cannot find fresh whole plaice, frozen whole plaice can be used; just thaw it completely in the refrigerator before cooking.

-To add more flavor, you can include herbs like dill or thyme in the boiling water.

-Serve boiled plaice with steamed vegetables, boiled potatoes, or a fresh green salad for a nutritious meal.

-Use kitchen shears to trim fins and scales carefully if not removed by the fishmonger.

-Always avoid cross-contamination: keep raw fish and its juices separate from other foods, use separate cutting boards and wash hands thoroughly.

Equipment Needed

Large pot with lid
Slotted spoon or fish spatula
Kitchen thermometer (food-safe, for checking internal temperature)
Cutting board
Paper towels

Shopping List

[ ] Whole fresh plaice (around 500-600 g): $10 - Choose a fresh fish with clear eyes and firm flesh.
[ ] Lemon: $0.50 - Look for bright, firm lemons with smooth skin.
[ ] Fresh parsley: $1 - Fresh and vibrant leaves add good flavor.
[ ] Salt, black peppercorns, bay leaf: $0.50 (portion) - Use good quality spices for best taste.

Total approximate cost: $12

FAQ

How do I know when the plaice is fully cooked?

The fish is fully cooked when it flakes easily with a fork and when a food thermometer inserted at the thickest part reads 63°C (145°F). The flesh should be opaque and firm.