Broiled scored plaice with roasted red pepper, garlic, and oregano


by: Basilico

The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

4 (1-lb/450-g) plaice

1 Roasted Red Pepper

1/2 medium-hot red chile pepper (seeded and minced)

1/4 cup extra virgin olive oil

1 large garlic clove (minced)

1 teaspoon chopped oregano

2 teaspoons lemon juice

Salt and freshly ground black pepper

Nutrition Facts
Broiled scored plaice with roasted red pepper, garlic, and oregano

Servings Per Recipe: 4

Amount per Serving

Calories: 216

  • Total Fat: 15.9 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 51.1 mg
  • Sodium: 339.2 mg
  • Total Carbs: 3.6 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 2.1 g
  • Protein: 14.6 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Remove the lateral bones that run through the frills and part way into the flesh of the fish by cutting very close to the underlying fillet with scissors.

2.  This will remove the frills and about 1/2 inch (1 cm) of the adjacent flesh.

3.  Put the fish dark-side up on a board. Make a deep cut down the center of each fish from head to tail. Then make a series of smaller cuts out from the first one toward the sides so that they look like the veins of a leaf. Turn the fish over and repeat on the other side.

4.  Remove the skin and seeds from the roasted red pepper, then mince the flesh. Mix with the chile, oil, garlic, oregano, lemon juice, 1 teaspoon of salt, and some pepper to make the marinade.

5.  About 1 hour before cooking, put the fish into a shallow dish and pour the marinade over them, making sure it goes right into the slashes. Set aside.

6.  Preheat the broiler. Transfer the fish to baking pans, dark-side up. Depending on the size of your broiler, cook them one or two at a time, 4 to 6 inches (10 to 15 cm) from the heat, for 7 to 8 minutes or until the flesh is firm and white at the thickest part, just behind the head. Spoon the remaining marinade over the fish 4 minutes before the end of cooking. Serve with some fries and a salad of soft green leaves.

Cooks' note:
Flounder or sole.

related recipes