Roasting a whole plaice on the bone keeps it sweet and moist. A spoonful of herb butter is all it needs.
Method
Heat the oven to 220C (200C fan). Line a large baking tray and brush it with the olive oil.
Lay the plaice on the tray, dark skin facing up, and season well.
Beat the butter with the herbs, the grated zest of the lemon and a pinch of salt.
Dot half of the butter over the fish and roast for 12 to 15 minutes, until the flesh lifts away from the bone near the head.
Spoon over the rest of the butter with a squeeze of lemon juice, and serve with lemon wedges.
From the counter
Ask us to trim the fins and tail, so the fish fits your tray and is ready to cook.
