Plaice Fillets Alla Pizzaiola — a simple and delicious fish main course. With my recipes I want to dispel the idea that cooking fish is difficult or requires special culinary skills. Today I want to tell you how I turned frozen plaice fillets into a really tasty main course. I often make Plaice fillets meunière, but today I wanted a change, so here is a must-try recipe. I regularly buy both fresh fish at the fishmonger and frozen fish, which is even more practical and quick to prepare. Cooking fish has never been so simple, just like the recipe for Sea bass in acqua pazza and the recipe for Cod fishcakes. Plaice fillets are boneless and ideal for kids or anyone who doesn’t like removing bones. Cherry tomatoes, black olives, capers and anchovy fillets are the ingredients that make this dish irresistible. It’s a plate that smells of the Mediterranean, with a simple sauce that invites you to mop it up with bread. Plaice is a very delicate fish and, cooked this way, stays juicy and never boring. A recipe ready in under 15 minutes that will solve many of your weeknight dinners! So, have I convinced you to try this recipe? Let’s head to the kitchen and prepare Plaice in tomato pan together.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 78.92 (Kcal)
- Carbohydrates 2.47 (g) of which sugars 2.71 (g)
- Proteins 11.98 (g)
- Fat 2.07 (g) of which saturated 0.45 (g)of which unsaturated 0.96 (g)
- Fibers 0.41 (g)
- Sodium 284.68 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Plaice Marinara
- 4 plaice fillets (about 4 oz each (approx. 120 g))
- 2 cups cherry tomatoes (or tomato pulp)
- 1 tbsp capers
- 4 fillets anchovy fillets in oil
- 1 clove garlic
- 1 small bunch parsley
- 1 pinch pepper
- to taste salt
How to prepare Plaice fillets alla pizzaiola
Let the fish fillets fully thaw and pat them dry with paper towels. In a skillet prepare the sauce. Pour 3 tbsp of extra virgin olive oil, add one clove of garlic and the anchovy fillets cut into small pieces.
Let them lightly sauté, then add the cherry tomatoes cut into quarters, the capers and the black olives sliced into rings. Season with salt and add a pinch of pepper. Let the sauce cook for 5-6 minutes over medium heat.
Now place the plaice fillets into the sauce, spooning the sauce over them to cover. Cover the skillet with a lid and let cook over low heat for 7-8 minutes. After 3-4 minutes turn them gently with a spatula. At the end of cooking add chopped parsley.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
Don’t overcrowd the pan: if there are many fillets, use two pans or cook them in two batches. If they overlap they will become soft and will surely break apart.
Gourmet variation: add a pinch of grated lemon zest at the end: it will give incredible freshness to the dish!
Also don’t miss the recipe for Anchovy meatballs
Your Questions
Can I use the fillets still frozen?
I don’t recommend it. They would release too much water and the result would be a watery, bland dish.
Can I use another fish?
Certainly! This recipe is also perfect for cod, gilt-head bream or sea bass fillets. Cooking times may vary by a couple of minutes if the fillets are thicker.
