Plaice is best when fried briefly in butter or oil. Sprinkle the fish with some salt and pepper, roll it lightly in flour, and fry it in a few minutes per side until golden brown. Serve with a slice of lemon. Plaice is also suitable for steaming or grilling, but because of its tender texture, frying is the most popular and easiest preparation method.

Plaice is a lean fish and fits well into a healthy diet. Some healthy preparation methods are:

• Steamed plaice with lemon, dill and vegetables such as broccoli or carrot.
• Fried plaice in olive oil with whole wheat couscous and a salad of tomato and cucumber.
• Plaice from the oven with cherry tomatoes, zucchini, garlic and a little lemon juice.
• Plaice fillet in papillot (package) with vegetables and herbs, prepared in the oven without extra fat.
  Preferably choose steaming, grilling or frying in little oil, and combine with plenty of vegetables for a nutritious meal.

Plaice and sole are both flatfish, but differ in taste, texture and price. Plaice has a soft, loose texture and mild flavor. Sole (usually fillet of sole or sole) is firmer in texture and has a finer, richer flavor. Sole is considered more delicate and is therefore often more expensive than plaice. They also differ in terms of preparation: plaice is often breaded and fried, while sole is more often fried in butter in the classic way or served in restaurants.

Plaice is in its best season from May through December. During these months, the fish meat is of good quality because plaice has then had sufficient time to recover from spawning (around spring). Especially in the summer months plaice is plentiful and relatively cheap. Out of season plaice is sometimes leaner in texture and less flavorful.

Fresh plaice can be recognized by a few distinct characteristics:

• Bright eyes - the eyes are shiny and not dull or sunken.
• Firm fish - the fish flesh springs back when you gently press on it.
• Fresh smell - smells neutral or slightly salty, never sour or strongly fishy.
• Shiny skin - the skin is moist, not dull or dried out.
• Red gills - if visible, the gills should be bright red.
  If you buy plaice already filleted: look for a slightly translucent color and a firm texture with no brown edges.

Plaice can be a sustainable choice, but that depends on how it was caught. Plaice from the North Sea are increasingly being fished sustainably, for example using pulse trawls (previously) or beam trawls with less bottom disturbance. When buying, look for labels such as the MSC (Marine Stewardship Council) label, which guarantees that the fish has been caught responsibly and that the fish stock remains healthy.
Not all plaice is sustainable: fish caught with heavy trawls can damage benthic life. By consciously choosing certified fish, you help prevent overfishing and damage to the ecosystem.

Plaice is a lean, high-protein fish and fits well into a healthy diet. Per 100 grams of raw plaice, it contains approximately:
Energy: 70 kcal
Protein: 16 g
Fat: 1.5 g (of which little saturated fat)
Carbohydrates: 0 g
Omega-3 fatty acids: ± 0.3 g
Vitamin B12: high content
Minerals: contains iodine, selenium and phosphorus, among others
The low fat and calorie content makes plaice a good choice for those watching their diet. When fried in butter or breadcrumbs, the nutritional values may of course increase somewhat.

Plaice is best filleted with a sharp filleting knife. Follow these steps:

• Place the plaice dark side up on a cutting board.
• Cut a notch behind the head along the gill to the bone.
• Follow the bone line lengthwise: cut with the knife along the dorsal fin toward the tail, just above the bone.
• Carefully slide the knife under the fish meat and work from the bone outward. Repeat on the other side.
• Turn the fish over and repeat for the white side.
• Remove any remaining bones with tweezers.
  This leaves you with four nice fillets (two per side). Practice makes perfect!

Yes, you can freeze plaice just fine. It is best to freeze fresh plaice within 1 day of purchase. Package the fish airtight (for example in a freezer bag or vacuum bag) to prevent freezer burn.
In the freezer (-18°C):
Raw plaice: can be kept for up to 3 months
Cooked plaice: can be kept for up to 2 months
In the refrigerator fresh (uncooked) plaice can be kept for 1 to 2 days. Thaw frozen plaice slowly in the refrigerator, not at room temperature, to maintain quality.