Baked Plaice with Tomato and Herbs

About This Recipe

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.

Ingredients

Serves 4

• 4plaice fillets(about 120g each)
• 400 gcherry tomatoes(halved)
• 3 tbspolive oil(divided)
• 2 clovesgarlic(sliced)
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 3 tbspfresh dill(chopped)
• 1lemon(sliced)

Instructions

1. 1

   Start the tomatoes

   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.

2. 2

   Add the fish

   Season plaice fillets and nestle them among the tomatoes. Drizzle with remaining olive oil and top with lemon slices.

3. 3

   Bake

   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.

4. 4

   Finish and serve

   Scatter with fresh dill and serve immediately with the tomato juices spooned over.

Variations

• •

  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.

Storage

Best eaten fresh. Refrigerate leftovers up to 1 day and eat cold, since reheating tends to overcook the already delicate fish further.

Frequently Asked Questions