Around 20–25 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Plaice steamed over thinly sliced vegetables, with potatoes and lemon.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen plaice fillet
From supplies
- Potatoes
- Mixed vegetables
- Lemon
- Oil
- Salt and pepper
Method
- Scrub and chop the potatoes into small, even pieces. Boil for 15–20 minutes until tender.
- Meanwhile, thinly slice the vegetables. Put them in a wide pan with a splash of oil and a few tablespoons of water.
- Cover and cook gently until the vegetables are almost tender. Firm vegetables need longer than leafy greens; add water if the pan starts to dry out.
- Lay the defrosted plaice on the vegetables, season lightly and add lemon slices. Cover and gently steam for around 6–10 minutes, or longer if needed, until the fish is cooked through.
- Drain the potatoes and serve with the fish and vegetables. Finish with a squeeze of lemon.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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