Delicate plaice fillets baked with fresh tomato and dill — a simple, coastal Danish fish dinner built on the North Sea's most common catch.
Plaice is one of the most commonly caught flatfish in Danish waters, historically a staple of coastal fishing towns and still a familiar sight on Danish fish counters and restaurant menus today. This baked preparation keeps things simple, laying delicate plaice fillets over a bed of fresh tomatoes that soften and release their juices in the oven's heat, forming a light, naturally sweet pan sauce that needs little more than fresh dill to finish. The technique depends on careful timing, since plaice is a thin, delicate fish that cooks very quickly and dries out easily if left in the oven even a few minutes too long — a hot oven and a short bake time are essential to keeping the fish moist and tender. Tomatoes go in slightly ahead of the fish to soften and start releasing their juices, timed so both finish together rather than the fish overcooking while waiting on the tomatoes. Served with boiled new potatoes, this dish reflects the straightforward, ingredient-led approach common across Danish coastal cooking, where quality fresh fish needs little more than gentle heat and a few well-chosen accompaniments.
Serves 4
Preheat oven to 200°C (400°F). Toss cherry tomatoes with 2 tbsp olive oil, garlic, salt and pepper in a baking dish. Roast 8 minutes until softening.
Season plaice fillets and nestle them among the tomatoes. Drizzle with remaining olive oil and top with lemon slices.
Return to the oven and bake 8-10 minutes until the fish flakes easily.
Plaice is thin and delicate — check a minute or two early, as it overcooks quickly.
Scatter with fresh dill and serve immediately with the tomato juices spooned over.
Buy fillets of even thickness so they cook through at the same rate.
Watch the bake closely near the end — plaice is thin and delicate, and overcooks within just a minute or two past done.
Halve the tomatoes rather than leaving them whole so they release their juices faster and more evenly.
Use sole or another thin, delicate white fish if plaice isn't available.
Add capers to the tomato mixture for extra brininess.
Swap dill for fresh chervil for a different, slightly more delicate herbal note.
Best eaten fresh. Refrigerate leftovers up to 1 day and eat cold, since reheating tends to overcook the already delicate fish further.
Plaice has been one of the most commonly caught and eaten flatfish along Danish coastlines for generations, historically an affordable, abundant catch for fishing communities in the North Sea and Baltic. Simple preparations like baking with fresh vegetables reflect the broader Danish coastal cooking tradition of letting fresh, quality seafood lead with minimal intervention.
Sole or flounder are the closest substitutes given their similarly thin, delicate flesh; a thicker fish like cod would need adjusted, longer cooking time.
Plaice is very thin and cooks quickly, so it's easy to overcook even by just a couple of minutes — check for doneness early and pull it from the oven as soon as it flakes easily.
Fresh cherry or grape tomatoes are preferred for the best texture and juiciness, but drained canned diced tomatoes can work in a pinch, though the sauce will be slightly different in texture.
Per serving (240g / 8.5 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
