Little effort, great enjoyment: this 20 minute parmesan-panko crusted plaice recipe, is insanely delicious for very minimal effort! Baked in the oven, these delicious and golden fish fillets are the perfect dinner alongside simple side dishes. Added bonus: it’s a super healthy fish recipe.
A tasty and versatile fish
Plaice has a white, firm meat and a mild, fresh flavor. The flesh is not only tasty, but also extraordinarily tender and boneless, making it a popular choice for more than just fish fans. It’s also ideal for a healthy diet since it is not only low calorie, but also high in vitamins and nutrients such as iron, selenium and iodine.
Buying fresh versus frozen plaice
When buying fresh plaice, it’s best to wait until the end of July as it tastes more aromatic after it has had time to recover from spawning. And like all other fresh fish, fresh plaice should be processed as soon as possible and should not be kept in the refrigerator for more than a day. Frozen plaice is a good alternative that is readily available at many supermarkets all year round. If you are using frozen plaice it should be defrosted in the refrigerator for 6-8 hours before preparing it for cooking.
How to serve baked plaice with parmesan-panko crust
This baked plaice recipe pairs well with so many different sides. Not only does it go well with a cucumber salad, but it also can be accompanied with other simple side dishes. The tender, flavourful meat does not need a lot of spices and goes well with steamed or roasted broccoli, blanched green beans, a traditional potato salad or boiled potatoes, OR a simple green salad with French dressing and some crusty bread.
Baked Plaice with Parmesan-Panko Crust
This simple dish, is easy enough for a weeknight dinner, but good enough for company. Healthy, easy and delicious! This baked plaice recipe is perfect as a main for 2 or side dish for 4.
For the fish:
- 4 plaice fillets (ca 450 g)
- Salt and freshly ground pepper
- 30 g freshly grated Parmesan cheese
- 20 g panko or coarse fresh bread crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoons extra-virgin olive oil, plus more for the pan
For the salad:
- 1 large cucumber
- 3 handfuls peas (fresh or frozen, thawed)
- 2 radishes, julienned
- 1 handful fresh mint, finely chopped
- 1 handful young arugula leaves or mesclun greens
- Squeeze of fresh lemon juice
- Sea salt and freshly ground pepper, to taste
Preheat the oven to 425° / 220°C (Umluft 200°).
Rinse the fish fillets with cold water, pat dry, season with salt and pepper. Grease a large baking dish with olive oil. Place the fillets side by side.
In a small bowl, mix together the parmesan with the bread crumbs, then add the melted butter and olive oil and ,mix until incorporated. Sprinkle evenly over the fillets.
Bake for 15 minutes, or until the fish is cooked (depending on thickness) and the topping is golden. Let stand for 2-3 minutes before serving.
Meanwhile prepare the salad. Using a vegetable peeler or a mandolin, cut the cucumbers lengthwise into thin ribbons (stopping once you get to the watery/seedy middle). Place in medium bowl.
If using fresh peas, blanch them in a small pot of boiling salted water until bright green and just tender, 2 to 4 minutes. If using frozen peas, thaw them by leaving them at room temperature or by running them under warm water. Drain well and add to the bowl with the cucumber.
Add the radish, mint and greens. Add a squeeze of lemon juice and season with salt and pepper. Toss gently and serve alongside the oven baked plaice. Enjoy!
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